Omelette Frittata Recipe

Whisk eggs

In a medium bowl, crack 6 large eggs. Add 60 ml whole milk, 1 tsp salt, 1/2 tsp freshly ground black pepper and 40 g grated Parmesan. Whisk until fully combined and slightly frothy. Set aside.

Prepare vegetables and prosciutto

Slice the baby zucchini thinly, halve the baby cherry tomatoes, finely slice half a small red onion, and chiffonade the basil. Tear the prosciutto into bite-size pieces and pat the spinach dry if needed.

Sauté vegetables

Preheat an ovenproof 10–11 inch (25–28 cm) nonstick or cast-iron skillet over medium heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When the butter foams, add the sliced red onion and sauté 2 minutes until softened. Add the zucchini and cook 2–3 minutes until it begins to soften. Add the cherry tomatoes and cook 1 minute. Add the baby spinach and cook just until wilted, about 30–45 seconds. Season lightly with a pinch of salt and pepper.

Add prosciutto and herbs

Remove the pan from heat and stir in the torn prosciutto and the chopped basil so they warm through from residual heat. Spread the mixture evenly in the pan to create a level base for the eggs.

Combine eggs and pour

Give the egg mixture a final whisk and pour evenly over the warm vegetable-prosciutto base in the skillet. Allow the eggs to set at the edges for about 1–2 minutes on the stovetop over low-medium heat; gently lift the edges with a spatula so uncooked egg flows underneath.

Add cheese

Scatter 80 g shredded/torn mozzarella evenly over the top.

Bake until set

Preheat the oven to 190°C (375°F) while the edges begin to set. Transfer the skillet to the oven and bake 10–12 minutes until the frittata is puffed and the center is just set (a knife inserted near center should come out clean or with slight moistness). If you prefer a browned top, place under the broiler for 1–2 minutes watching carefully.

Rest

Remove the skillet from the oven and let the frittata rest 3–4 minutes so it firms up slightly for easier slicing.

Season and garnish

Drizzle 1 tsp extra virgin olive oil over the top, sprinkle 1 tbs chopped parsley and 1/2 tsp flaky sea salt to finish.

Warm focaccini

While the frittata is baking or resting, warm 4 individual focaccini: brush with 2 tsp butter or olive oil and heat in the oven at 190°C (375°F) for 4–6 minutes until warmed and slightly crisp at the edges.

Serve

Cut the frittata into 4 wedges and serve each wedge with one warmed focaccino on the side. Provide extra basil leaves or grated Parmesan if desired.