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Italian Frittata with Prosciutto and Spinach

Italian Frittata with Prosciutto and Spinach

Breakfast
Prep Time
15min
Cook Time
25min
Servings
4
Calories
410
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Chef's Note

For the best texture, don't overcook the frittata. It should be just set in the center when you remove it from the oven as it will continue to cook slightly from residual heat. Using a well-seasoned cast iron skillet creates a beautiful crust and makes for easy transfer from stovetop to oven.

Tags
keto
low-carb
Italian
eggs
prosciutto
breakfast
gluten-free
high-protein
Ingredients

  • 8 large eggs

  • 1/4 cup heavy cream

  • 4 oz prosciutto

  • 4 cups fresh spinach

  • 1 medium red bell pepper

  • 1 medium shallot

  • 2 cloves garlic

  • 1/4 cup fresh basil

  • 1 tablespoon fresh thyme

  • 1/2 cup parmesan cheese

  • 2 tablespoons olive oil

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

Instructions
  • 1

    Preheat oven to 375°F (190°C).

  • 2

    Crack 8 large eggs into a large bowl and whisk until well combined.

  • 3

    Add 1/4 cup heavy cream to the eggs and whisk again. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

  • 4

    Dice 1 medium red bell pepper into small pieces. Mince 1 medium shallot and 2 cloves of garlic.

  • 5

    Tear or roughly chop 4 ounces of prosciutto into bite-sized pieces.

  • 6

    Chop 1/4 cup fresh basil leaves and strip 1 tablespoon of fresh thyme leaves from stems.

  • 7

    Heat a 10-inch oven-safe skillet (preferably cast iron) over medium heat. Add 2 tablespoons olive oil.

  • 8

    Add the minced shallot to the skillet and cook for 2 minutes until softened but not browned.

  • 9

    Add the diced red bell pepper and cook for another 3 minutes until slightly softened.

  • 10

    Add the minced garlic and 1/4 teaspoon red pepper flakes, cooking for 30 seconds until fragrant.

  • 11

    Add 4 cups fresh spinach to the skillet in batches, stirring until wilted, about 2 minutes.

  • 12

    Distribute the torn prosciutto evenly throughout the vegetable mixture.

  • 13

    Pour the egg mixture into the skillet, ensuring it covers all the vegetables and prosciutto evenly.

  • 14

    Sprinkle 1/4 cup of the grated parmesan cheese, the chopped basil, and thyme leaves over the eggs.

  • 15

    Allow the frittata to cook on the stovetop for 3-4 minutes until the edges begin to set.

  • 16

    Sprinkle the remaining 1/4 cup parmesan cheese on top and transfer the skillet to the preheated oven.

  • 17

    Bake for 12-15 minutes until the frittata is set in the middle and lightly golden on top.

  • 18

    Remove from the oven and let rest for 5 minutes before slicing into wedges and serving.

Nutrition Information (per serving)
410
Calories
28g
Protein
5g
Carbs
32g
Fat
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