Prosciutto and Zucchini Frittata

Name: Prosciutto and Zucchini Frittata
Total time: 30 min
Yield: 6
Ingredients: 6 lightly beaten eggs; 1 1/3 cup diced prosciutto (210g); 1 cup drained canned corn (150g); 1 medium zucchini (200g), cut into 0.5 cm cubes; 1/2 cup grated Parmesan cheese (50g); 1/2 cup milk (120ml); 1/2 teaspoon salt; 2 tablespoons olive oil (for frying)

1
6 lightly beaten eggs
2
1 1/3 cup diced prosciutto (210g)
3
1 cup drained canned corn (150g)
4
1 medium zucchini (200g), cut into 0.5 cm cubes
5
1/2 cup grated Parmesan cheese (50g)
6
1/2 cup milk (120ml)
7
1/2 teaspoon salt
8
2 tablespoons olive oil (for frying)

Ingredients

1
6 lightly beaten eggs
2
1 1/3 cup diced prosciutto (210g)
3
1 cup drained canned corn (150g)
4
1 medium zucchini (200g), cut into 0.5 cm cubes
5
1/2 cup grated Parmesan cheese (50g)
6
1/2 cup milk (120ml)
7
1/2 teaspoon salt
8
2 tablespoons olive oil (for frying)

Directions

1
In a medium bowl, whisk together all the ingredients with a wooden spoon and reserve
2
Heat 2 tablespoons of olive oil in a 24 cm diameter frying pan over medium heat
3
Pour in the egg mixture and cook until it starts to set (4 minutes)
4
Use a spatula to gently lift the edges of the frittata, allowing any uncooked egg to flow to the bottom and cook (6 minutes)
5
Slide the frittata onto a plate and carefully flip it over to brown the other side (about 5 minutes)
6
Transfer to a decorative plate and serve
7
258 calories per slice