Begin by heating 2 tbsp of olive oil in a large frying pan over medium heat. Add 1¼ lb of small zucchini that have been thinly sliced on a diagonal, and cook gently for approximately 5 minutes until the slices are just tender.
While the zucchini cooks, break 6 large eggs into a bowl and season generously with salt and black pepper, then beat them together with a fork until well combined.
Once the zucchini has softened, add 2 oz of diced prosciutto to the pan and distribute it evenly throughout.
Pour the beaten eggs over the zucchini and prosciutto mixture, stirring gently to incorporate all components.
Continue cooking the frittata over medium heat for about 10 minutes, allowing the eggs to begin setting. As the eggs firm up around the edges, use a spatula to lift the frittata gently and tilt the pan, allowing any uncooked egg from the top to run underneath and cook. Repeat this process several times until the frittata is almost set and the underside has developed a golden brown color.
To finish cooking, place the entire frying pan under a hot broiler positioned 4 inches from the heat source for 1 to 2 minutes. This final step will cook the top of the frittata until it achieves a light golden brown color and the egg is cooked through completely, feeling quite firm when pressed.
Once finished, remove from the broiler, cut the frittata into wedges, and lightly garnish each serving with fresh shredded basil or chopped flat-leaf parsley before serving.
