Lucy M. This zucchini and prosciutto frittata is a versatile Italian egg dish that works beautifully for breakfast, brunch, lunch, or even a light dinner. Unlike traditional omelets that require careful folding, frittatas are cooked slowly in a skillet and finished under the broiler, making them much easier to prepare.
The combination of fresh zucchini and thinly sliced prosciutto creates a perfect balance of vegetables and protein, while eggs bind everything together into a satisfying, nutritious meal. What makes this recipe particularly appealing is its flexibility: you can prepare it ahead of time and serve it warm or at room temperature, making it ideal for entertaining or meal prep.
With just a handful of simple ingredients and minimal hands-on time, you’ll have an impressive dish ready in under 30 minutes.
Why You’ll Love this Zucchini and Prosciutto Frittata
If you’re searching for a dish that’s both fancy and easy, this frittata’s got you covered! I love how it transforms simple ingredients into something devilishly good. The crispy zucchini edges give you satisfying texture, while the prosciutto adds salty, savory depth. You’ll impress your family or guests without spending hours in the kitchen.
What really gets me is the versatility. Serve it for breakfast, lunch, or dinner—it works every time. The fresh basil or parsley on top brings brightness that ties everything together beautifully. Plus, it’s naturally low-carb and packed with protein, so you’re eating something genuinely nourishing.
Best of all? Cleanup is minimal, and leftovers taste just as amazing the next day. This frittata delivers restaurant-quality results with minimal effort.
Love this refined Zucchini and Prosciutto Frittata? Explore completely different flavors with our Nachos Grande recipe for your next casual gathering.
What Ingredients are in Zucchini and Prosciutto Frittata?
Creating a crispy zucchini and prosciutto frittata requires just a handful of quality ingredients that work together to deliver maximum flavor and texture. Each component plays an essential role in building this elegant yet simple dish—from the eggs that provide the fluffy base to the prosciutto that brings salty richness and the zucchini that becomes beautifully golden and tender when cooked properly.
Ingredients:
- 2 tbsp olive oil
- 1¼ lb (625g) small zucchini, thinly sliced on a diagonal
- 6 large eggs
- Salt and black pepper
- 2 oz (60g) prosciutto, diced
- Fresh basil or chopped flat-leaf parsley for garnish
When shopping for ingredients, grab small zucchini since they’re less seedy and have a sweeter, more delicate flavor than the big ones. Spring for quality thinly sliced prosciutto from the deli counter rather than pre-packaged stuff, which tends to be watery and less flavorful.
Fresh herbs are totally worth it here: they brighten up both the look and taste way more than dried herbs ever could, so reach for vibrant basil or parsley. Slicing the zucchini on the diagonal isn’t just to make it look pretty; it gives you more surface area for those crispy, caramelized edges that make this frittata so good.
How to Make this Zucchini and Prosciutto Frittata
- 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.
Zucchini and Prosciutto Frittata
Ingredients
Method
- 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.
Notes
Storage and Reheating
Storage: Store leftover zucchini and prosciutto frittata in an airtight container in the refrigerator for up to 3-4 days. Allow the frittata to cool completely to room temperature before storing to prevent condensation, which can make it soggy. You can store it as a whole piece or cut it into individual portions for easy grab-and-go meals. For longer storage, wrap individual slices tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months. Reheating: To reheat refrigerated frittata, preheat your oven to 350°F (175°C) and warm the frittata for 10-15 minutes until heated through. Alternatively, microwave individual slices on medium power for 30-60 seconds, checking frequently to avoid overcooking the eggs. For frozen frittata, thaw it overnight in the refrigerator before reheating. You can also enjoy this frittata cold or at room temperature, making it perfect for packed lunches or picnics. The flavors often develop further after a day in the refrigerator, making leftovers just as delicious as the freshly cooked dish.Storage and Reheating
Store leftover zucchini and prosciutto frittata in an airtight container in the refrigerator for up to 3-4 days. Allow the frittata to cool completely to room temperature before storing to prevent condensation, which can make it soggy. You can store it as a whole piece or cut it into individual portions for easy grab-and-go meals. For longer storage, wrap individual slices tightly in plastic wrap and then aluminum foil, and freeze for up to 2 months.
To reheat refrigerated frittata, preheat your oven to 350°F (175°C) and warm the frittata for 10-15 minutes until heated through. Alternatively, microwave individual slices on medium power for 30-60 seconds, checking frequently to avoid overcooking the eggs. For frozen frittata, thaw it overnight in the refrigerator before reheating. You can also enjoy this frittata cold or at room temperature, making it perfect for packed lunches or picnics. The flavors often develop further after a day in the refrigerator, making leftovers just as delicious as the freshly cooked dish.
Zucchini and Prosciutto Frittata Substitutions and Variations
Want to make this frittata your own? You’ve got tons of fun options! Swap the prosciutto for crispy bacon or diced ham if you prefer. Love cheese? Add crumbled feta, mozzarella, or sharp cheddar for extra richness.
Try different veggies too—bell peppers, mushrooms, or spinach work devilishly good alongside zucchini. Cherry tomatoes add a juicy pop! You can even mix in caramelized onions for deeper flavor.
Feeling adventurous? Use fresh dill or oregano instead of basil. Some people sprinkle pine nuts on top for crunch.
Don’t have a stovetop-safe skillet? Bake your frittata in a regular baking pan at 375°F for about fifteen minutes. The beauty of frittatas is their flexibility—experiment and discover your perfect combination!
What to Serve with Zucchini and Prosciutto Frittata
A frittata’s really only half the story—what you pair it with makes the meal! I love serving mine alongside a crisp green salad tossed with lemon vinaigrette, which cuts through the richness beautifully. Crusty bread or garlic toast? Absolutely devilishly good for soaking up every delicious bite.
You could also go with roasted cherry tomatoes, fresh mozzarella, or a simple arugula salad with shaved Parmesan. If you’re thinking breakfast-for-dinner vibes, add some crispy bacon or sautéed mushrooms on the side.
A chilled glass of white wine or sparkling water with lemon pairs wonderfully too. These sides don’t compete with your frittata—they complement it perfectly, turning a simple egg dish into something truly special!
Conclusion
I’m confident you’ll love how easy this frittata comes together! The combination of crispy zucchini and savory prosciutto creates something truly special that’ll impress your family. Whether you’re cooking breakfast, lunch, or dinner, this dish delivers big flavor with minimal effort. Try it this week, and I bet you’ll find yourself making it again and again. You’ve got this!
