Baked zucchini and prosciutto frittata

Ingredients

For 1 serving

• Eggs2
• Zucchini120 g
• Prosciutto20 g
• Parmigiano Reggiano5 g
• Whole wheat bread30 g
• Extra virgin olive oil2 g
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Preheat a conventional oven to 180 °C and grease a small baking tin or dish, about 15 cm, with the oil.
2. Wash and trim the courgettes and slice them into very thin rounds, about 2 mm, so they cook in the oven without being pan-fried first; cut the prosciutto into strips.
3. In a bowl beat the eggs with the grated Parmigiano Reggiano and black pepper, then add the courgettes and prosciutto; no salt needed, the ham and cheese are enough.
4. Pour the mixture into the tin, level it and bake for 18 minutes, until the frittata is puffed, golden on top and firm in the centre.
5. Let it rest for 2 minutes, cut it into wedges and serve with the wholemeal bread.