Recipes › Breakfast › Italian Egg And Prosciutto Frittata Recipe

Italian Egg And Prosciutto Frittata Recipe High-Protein

Recipe by Pedro M. A. Neves

This Italian Egg and Prosciutto Frittata is a protein-packed breakfast or brunch staple that combines farm-fresh eggs with crispy prosciutto, creamy cheese, and fresh herbs. Cooked gently on the stovetop and finished under the broiler, this golden frittata delivers over 30g of protein per serving while maintaining authentic Italian simplicity. Perfect for meal prep or feeding a crowd, it's ready in under 30 minutes.

Ingredients

• 10 large eggs
• 100g (3.5 oz) prosciutto, thinly sliced
• 80g (2.8 oz) Pecorino Romano cheese, grated
• 2 cloves garlic, minced
• 30ml (2 tbsp) extra virgin olive oil
• 15g (0.5 oz) fresh parsley, chopped
• 10g (0.35 oz) fresh basil, chopped
• 5ml (1 tsp) sea salt
• 2.5ml (0.5 tsp) freshly ground black pepper
• pinch of nutmeg

Instructions

1. Preheat your broiler to high. In a large bowl, crack the 10 eggs and whisk together until fully combined and slightly frothy, about 1 minute.

2. Stir the grated Pecorino Romano cheese, chopped parsley, chopped basil, sea salt, black pepper, and nutmeg into the egg mixture until evenly distributed.

3. Heat the extra virgin olive oil in a 30cm (12-inch) oven-safe nonstick skillet over medium heat for 1 minute until shimmering.

4. Tear or cut the prosciutto into roughly 2.5cm (1-inch) pieces and scatter them across the bottom of the hot skillet, stirring occasionally until the edges just begin to curl, about 2 minutes.

5. Add the minced garlic to the skillet and stir constantly for 30 seconds until fragrant, then pour the egg mixture evenly over the prosciutto and garlic.

6. Let the frittata cook undisturbed over medium heat for 3-4 minutes until the bottom and sides begin to set but the center remains slightly wet.

7. Transfer the entire skillet to the preheated broiler and cook for 4-5 minutes until the top is golden brown and the center is set but still slightly creamy.

8. Remove the skillet from the broiler using an oven mitt and let rest for 2 minutes before slicing into 4 wedges.

Substitutions

• Replace prosciutto with 100g (3.5 oz) smoked salmon or pancetta for different flavor profiles
• Substitute Pecorino Romano with Parmigiano-Reggiano or aged Asiago cheese
• Use spinach, zucchini, or roasted red peppers (75g total) in addition to or instead of fresh herbs for added vegetables
• Replace dairy cheese with 60g (2.1 oz) dairy-free nutritional yeast for a plant-based version

Tips

• Use an oven-safe skillet with a handle that can withstand high broiler temperatures; cast iron or stainless steel are ideal
• Cook the frittata on medium heat to prevent the bottom from browning too quickly before the eggs set through
• Don't overwork the eggs during whisking; they should be combined but not over-aerated to maintain tender texture

The frittata originated in Italian cuisine as an economical way to transform leftover ingredients into a complete meal, often prepared for lunch or dinner rather than breakfast. In Italy, frittate are served at room temperature or warm and represent the country's philosophy of respectful, waste-free cooking using quality simple ingredients.

You might also like

High-Protein

Italian Egg White Frittata Recipe

30 min · Breakfast

Italian Frittata Recipe

40 min · Breakfast

Mini Frittatas Recipe

35 min · Breakfast

Sausage Frittata Recipe

28 min · Breakfast