If you’ve been searching for an easy way to whip up a Prosciutto Frittata, you’re in for a treat! This recipe is not only simple but also packed with flavor. The savory ham and fresh spinach make a great combo that’s sure to impress.
This recipe solves busy weeknight meal stress by turning assorted vegetables and pantry staples into a protein rich dish that suits flexible diets and leftovers.
I know firsthand how challenging it can be to find breakfast dishes that don’t leave you scrambling in the morning. This frittata solves that problem perfectly. In just about half an hour, you can have a delicious meal ready to go, whether you’re feeding a crowd or meal prepping for the week.
What I love most about this frittata is how flexible it is. You can throw in whatever veggies or cheeses you have on hand. Plus, it cooks in just one pan, which means less cleanup afterwards! In only 29 minutes, you can have a hearty dish that hits the spot.
If you love frittatas as much as I do, you might enjoy trying something different too. If you’re in the mood for another tasty option, check out my Mushroom Frittata recipe!
Why You Will Love This Recipe
- Texture : This frittata has a creamy, custard-like texture that’s both hearty and satisfying. It comes out just right, not dry or rubbery.
- Flavor : The combination of prosciutto, spinach, and cheese creates a rich, savory flavor that’s hard to resist. You’ll love how each bite is bursting with taste.
- Convenience : Cooking everything in one pan means less time spent on chores. Plus, it’s quick to whip up, making it ideal for busy mornings.
- Storage : Leftovers store well in the fridge for a few days. You can easily reheat them for a simple, satisfying meal anytime.
Versatile Veggie Frittata Recipe
- Prep Time: 5 minutes
- Cool Time: 0 minutes
- Cook Time: 24 minutes
- Total Time: 29 minutes
- Yield: 8 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
An easy and delicious prosciutto spinach frittata that’s gluten free and perfect for any meal.
Ingredients
- 4 ounces prosciutto, roughly chopped
- 1 tablespoon olive oil
- 1 pint cherry tomatoes
- 2 garlic cloves, minced
- 3 cups baby spinach
- 2 tablespoons shredded parmesan
- 10 large eggs
- 1/2 cup 2% milk
- 11/2 teaspoon thyme
Instructions
- Whisk the Eggs: Start by whisking the eggs in a large bowl until they are well combined, and you will see a slight froth on top. This adds some air, leading to a fluffier texture. Avoid over-whisking, as it can make the frittata too dense.
- Sauté the Spinach: In a skillet, toss the spinach over medium heat until it is wilted and vibrant green, which will take just a couple of minutes. This step brings out its flavor and helps soften it. Do not let it brown, or the taste may become too strong.
- Add the Prosciutto: Stir in the prosciutto to the spinach and let it cook until it is slightly crispy and fragrant. This mixture is where the richness starts. Keep an eye on it so it does not burn, which could ruin the flavor profile.
- Pour in the Egg Mixture: Gently pour the eggs over the spinach and prosciutto, letting it settle evenly. You should smell a lovely aroma that fills your kitchen as it cooks. Avoid stirring too vigorously to keep the layers intact.
- Cook on the Stove: Cook the mixture on the stovetop until the edges start to set while the center remains a bit soft. The frittata will puff up nicely. Watch closely, as if it cooks too long on the stovetop, it can dry out.
- Bake in the Oven: Transfer the skillet to a preheated oven and bake until the frittata is set but still a little jiggly in the middle. It should look lightly golden on top. Be careful not to overbake; an undercooked center is much better than a dried-out one.
- Cool & Slice: Let the frittata cool for a few minutes before slicing it into wedges. It will come out of the skillet more easily this way. Skipping this step might lead to a messy serving, so do not rush it!
Notes
- Storage Tips: Refrigerate leftovers for 2 to 3 days, wrapped in plastic wrap. Let the frittata cool completely to avoid condensation that could affect its texture.
- Expert Tips: Cook the frittata at low heat for the best texture. If the frittata feels a bit dry after baking, cooking it on low heat will help keep moisture intact. Aim to remove the frittata from the oven just as the eggs stop wiggling in the center. If your frittata sticks to the pan, make sure to add a sufficient amount of oil before pouring in the egg mixture. For a non-watery texture, use cherry tomatoes instead of larger ones, as they release less moisture.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 10 minutes or until heated through.
- Serving Suggestions: Serve with a side salad for a complete meal, pair with toast and fresh fruit for breakfast, or accompany with soup for a light lunch.
- Recipe Variations: Replace prosciutto with diced ham, pancetta, bacon, or chorizo for a spicy kick. Use kale or frozen spinach instead of spinach (ensure frozen spinach is thawed). Substitute milk with any kind of milk or water (water will result in a less rich texture).
- Ingredient Notes: For additional flavor, consider using different cheeses or adding mix-ins like mushrooms or bell peppers.
Nutrition
- Serving Size: 1 slice
- Calories: 159
- Sugar: 2g
- Sodium: 207mg
- Fat: 11g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 241mg
Recipe Tips
- If the frittata feels a bit dry after baking, cooking it on low heat will help keep moisture intact.
- When checking for doneness, aim to remove the frittata from the oven just as the eggs stop wiggling in the center.
- If your frittata sticks to the pan, make sure to add a sufficient amount of oil before pouring in the egg mixture.
- For a non-watery texture, use cherry tomatoes instead of larger ones, as they release less moisture during cooking.
- When storing leftovers, let the frittata cool completely to avoid condensation that could affect its texture.
Serving Suggestions
Serve the frittata with a side salad for a complete meal. Pair with toast and fresh fruit for a satisfying breakfast.
This frittata works well for meal prep, brunch, or a holiday gathering. Consider pairing with soup for a light lunch or simple dish.
Enhance with a drizzle of balsamic reduction or a dollop of pesto for added flavor. You can also serve with a side of fresh herbs for a finishing touch.
Recipe variations
- You can use smoked salmon instead of prosciutto for a seafood twist in your frittata.
- Add 1 teaspoon of smoked paprika or 1/2 teaspoon of red pepper flakes for a little heat.
- Either goat cheese for a sharper tang or mozzarella for a creamier texture works beautifully.
- For a larger frittata, double the ingredients: 8 ounces prosciutto, 20 eggs, and 1 cup milk.
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How to Store?
To keep your prosciutto frittata fresh, follow these storage tips:
Refrigeration: Store frittata in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap frittata tightly in plastic wrap, then place in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: Warm frittata in the oven at 350°F until heated through, about 10-15 minutes.
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