Easy Prosciutto Spinach Frittata Recipe

Reasons To Make This Easy Frittata Recipe

• Quick to make. Put together this prosciutto and spinach frittata in 30 minutes or less.
• Flavorful and filling. With savory eggs, cheese, and veggies, a frittata is a meal in one. It’s a great last-minute breakfast for dinner.
• Great for meal prep. Frittatas reheat well, making this an easy recipe that you can meal prep for the week. See further in the post for storage tips.
• Completely customizable. Once you master your first frittata, the possibilities are endless. Try adding mushrooms, different cheeses, thinly sliced potatoes, and any mix-ins you’d like.

You’ll Need These Ingredients

You can make a quick and easy frittata with very few ingredients. Any add-ins, like vegetables and proteins, are also super flexible! Here’s a look at the ingredients I use in my recipe. You’ll find a complete, printable recipe card below the post.

• Prosciutto – Prosciutto is a type of Italian cured pork, with a flavor similar to ham. You could swap it for diced ham, pancetta, bacon, or chorizo for a spicy kick.
• Cherry Tomatoes – I like to use cherry or grape tomatoes in my frittata recipes, since larger tomatoes tend to be watery.
• Garlic – Everything tastes better with garlic! Freshly minced, or you can substitute 1/4-1/2 teaspoon of garlic powder per clove.
• Spinach – You can make this frittata with fresh or frozen spinach. If you’re using the latter, make sure to completely thaw the spinach first. You could also use kale.
• Parmesan Cheese – Freshly grated. Just about any type of cheese will work in a spinach frittata. Other good options are Pecorino, shredded cheddar, Gouda, and crumbly cheeses like feta and goat cheese.
• Eggs – You can’t make a frittata without them!
• Milk – Milk stretches the egg mixture and makes a light, fluffy base for the other ingredients. You can use any milk you’d like, or even water, though the texture of the eggs won’t be as rich.

Omelette vs. Frittata

Both are egg dishes. A frittata is Italian, while an omelette is from French cuisine. A frittata is sort of like a thicker, open-faced omelette, with a couple of key differences:

• For frittata recipes, mix-ins like veggies are cooked right in the pan before the egg mixture is poured on top.
• In omelette recipes, the eggs cook first. Any add-ins are cooked separately and folded up inside the eggs.

Lastly, omelettes tend to be single serve, whereas frittatas can feed more than one person, similar to a quiche. Just slice up your frittata and serve it along with a salad, potatoes, or veggies.

How to Make a Frittata, Step by Step

There are a few tricks to cooking a perfect frittata, but the main one is long, slow heat. This is why most frittata recipes are started on the stove and finished in the oven. The lower the heat, the better your egg texture will set. Follow the steps below to see this technique in action:

1. Prepare the eggs. While the oven preheats to 350ºF, whisk the eggs, milk, and thyme in a large bowl.
2. Cook the protein. Heat an oven-proof skillet over medium heat. Add the prosciutto and cook for 3-4 minutes until it’s browned.
3. Cook the veggies. Remove the prosciutto from the pan, and sauté the cherry tomatoes. Then, add the garlic, and finally the spinach. Cook until the spinach has wilted.
4. Assemble the frittata. Add the Parmesan cheese to the skillet, along with the cooked prosciutto. Pour the egg mixture over the frittata ingredients. Leave that to cook over medium-low heat for 4 minutes. Do NOT stir.
5. Bake. Now, transfer the whole skillet to the preheated oven. Bake at 350ºF for 10-12 minutes, or until the eggs no longer wiggle when you shake the pan. Don’t cook your frittata until the top is golden, as that will mean the inside of your frittata has overcooked.

Frequently Asked Questions

How to Store Leftovers

• Refrigerate. Let the frittata cool to room temperature, then wrap it with plastic wrap. Leftover frittata will last in the fridge for 2 to 3 days.
• Reheat. There are two easy ways to reheat a frittata. First is in the microwave. Wrap your frittata with a damp paper towel and warm it in the microwave for 30 seconds. Second is in the oven, covered with foil, at 350°F for 15-20 minutes or until warm.

I can’t wait to hear what you guys think of this one. It’s great for a ladies’ brunch, baby or bridal shower, weekend breakfast, or even dinner. You’re going to love it. Bon appétit, friends!

More Breakfast and Brunch Recipes

• Cottage Cheese Egg Bites
• Easy Shakshuka Recipe
• Mushroom Frittata
• Prosciutto Baked Egg Cups
• Sausage Potato Frittata