Italian Frittata with Prosciutto Recipe

Italian Frittata with Prosciutto: The Tastiest Way to Start Your Day!

You know those mornings when you want something that’s quick, delicious, and makes you feel like a total chef? Well, let me introduce you to your new best friend: the Italian Frittata with Prosciutto! Think of it as an Italian omelette, but way more exciting and packed with goodness. We’re talking crispy prosciutto, fresh veggies, and just the right amount of parmesan—all in one glorious dish. 🤩

This easy Italian breakfast recipe is the perfect way to impress your family (or yourself!) without spending hours in the kitchen. It’s super simple to whip up, and the best part? You can customize it with whatever veggies you have lying around. Spinach? Yes, please! Mushrooms? Throw ’em in! And that crispy prosciutto? Game-changer. 🥓

Not only is it protein-packed and filling, but it also looks gorgeous when you slice into it. Serve it with a side of crusty bread and a sprinkle of fresh herbs, and you’ve got yourself a meal that feels like it came straight out of a café in Rome. 🇮🇹 Perfect for brunch, lunch, or even a light dinner!

So, next time you’re thinking about making a boring old omelette, why not take things up a notch and go for this prosciutto frittata instead? You’ll be done in no time, and trust me—your taste buds will thank you.

Italian Frittata with Prosciutto – Your New Go-To Breakfast! 🍳🥓

If you’re looking for a breakfast that’s simple, packed with flavor, and feels like it came straight from an Italian café, this Italian Frittata with Prosciutto is going to be your new favorite! It’s quick, it’s easy, and it’s totally customizable. Plus, with crispy prosciutto, veggies, and a sprinkle of parmesan, it’s basically a breakfast dream come true. 🥰

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Prep Time:10 minutes mins

Cook Time:15 minutes mins

Course: Breakfast

Cuisine: Italian

Servings: 4 people

Calories: 280kcal

Cost: 9.40

Ingredients

• ½ dozen Large Eggs
• 4 pcs Slices Prosciutto Cut into pieces
• ½ cup Grated Parmesan Cheese
• 1 cup Mixed Veggies (like spinach, bell peppers, mushrooms)
• 2 tbsp Oilive Oill
• Salt and Pepper to Taste
• Optional: A sprinkle of fresh herbs like basil or parsley

Instructions

• Step 1: Prep Your Ingredients

  First, chop your veggies and prosciutto. If you’re using spinach, make sure to give it a quick wash. Everything else can be roughly chopped—don’t worry about perfect knife skills here!
• Step 2: Cook the Prosciutto & Veggies

  In an oven-safe skillet, heat the olive oil over medium heat. Add your prosciutto and cook for about 2-3 minutes until crispy. Remove and set aside. Then, add your veggies to the same skillet and sauté for another 3-4 minutes until softened.
• Step 3: Whisk the Eggs

  While your veggies are cooking, crack your eggs into a bowl and whisk them up with a pinch of salt, pepper, and half of your parmesan cheese.
• Step 4: Combine and Cook

  Once the veggies are softened, lower the heat to medium-low. Pour the eggs over the veggies and sprinkle the crispy prosciutto on top. Cook on the stovetop for 4-5 minutes until the edges start to set.
• Step 5: Finish in the Oven

  Sprinkle the rest of the parmesan over the top and transfer the skillet to a preheated oven at 350°F (175°C). Bake for 8-10 minutes until the frittata is golden on top and fully set in the center.
• Step 6: Serve and Enjoy!

  Remove from the oven, let it cool for a couple of minutes, and slice it up! Serve with some crusty bread and a sprinkle of fresh herbs if you’re feeling fancy. 🍞🌿

Frequently Asked Questions (FAQs):

1. Can I make this ahead of time?
   Yes! You can totally make this frittata ahead and reheat it. Just keep it in the fridge for up to 2 days and warm it up in the oven or microwave.
2. What other veggies can I add?
   Go wild! This recipe works with almost any veggie—zucchini, broccoli, even tomatoes. Whatever you’ve got in your fridge will probably taste great in here. 👍
3. Can I use bacon instead of prosciutto?
   Absolutely! If you don’t have prosciutto, crispy bacon works just as well and gives it that same salty punch.