Frittata with Prosciutto
A classic Italian egg dish loaded with prosciutto, mozzarella, and fresh herbs. This hearty breakfast is baked until golden and puffy for a delicious start to your day.
Ingredients
- 12 large eggs
- 1/2 cup whole milk
- 4 oz prosciutto, thinly sliced
- 1 cup fresh mozzarella, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup fresh basil leaves, chopped
- 1/4 cup Parmesan cheese, grated
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/2 tsp black pepper, freshly ground
Instructions
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1
Preheat oven to 375°F (190°C).
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2
In a large bowl, whisk together 12 large eggs, 1/2 cup whole milk, 1/2 tsp salt, and 1/2 tsp freshly ground black pepper until well combined.
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3
Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat.
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4
Add 1 cup halved cherry tomatoes and cook for 2 minutes until they begin to soften.
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5
Arrange 4 oz thinly sliced prosciutto evenly in the skillet.
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6
Pour the egg mixture into the skillet, then sprinkle 1 cup diced fresh mozzarella and 1/4 cup chopped fresh basil leaves evenly over the top.
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7
Cook on the stovetop for 3-4 minutes until the edges begin to set.
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8
Sprinkle 1/4 cup grated Parmesan cheese on top and transfer the skillet to the preheated oven.
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9
Bake for 12-15 minutes until the frittata is set in the center and slightly puffed.
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10
Let cool for 5 minutes before slicing into wedges and serving.