Fresh Basil, Tomato, and Prosciutto Frittata Recipe
Prep Time:
10 minutes
Cook Time:
22 minutes
Servings:
6 servings
Ingredients
  • 8 eggs
  • ⅓ cup milk
  • ⅓ cup grated Pecorino Romano
  • ½ teaspoon salt
  • 3 ounces prosciutto, chopped
  • 1 tablespoon olive oil
  • 1 cup grape tomatoes, halved
  • 2 tablespoons fresh basil leaves, roughly torn
Directions
  1. Preheat the oven to 375 F.
  2. In a large bowl, whisk together the eggs, milk, Pecorino Romano, and salt.
  3. Place the chopped prosciutto in a 10-inch skillet with an oven-safe handle over medium heat.
  4. Cook until crisp, stirring frequently, about 3–4 minutes.
  5. Add the olive oil and grape tomatoes, and cook for 2 minutes.
  6. Pour in the egg mixture and cook until the edges are set, about 2 minutes.
  7. Transfer to the oven and bake for 14–16 minutes, or until the eggs are no longer runny in the middle.
  8. Remove from the oven and sprinkle basil leaves on top.
  9. Cut into slices and serve.