Quick & Easy

Rocket and prosciutto frittata

rocket and prosciutto



1.Grease deep 19cm-square cake pan; line base and two opposite sides with baking paper.
2.Cook prosciutto, in batches, in medium heated frying pan until browned all over and crisp; drain on absorbent paper. Place half of the prosciutto in prepared pan; cover with 20g rocket leaves, then 1/4 cup parmesan cheese. Repeat with remaining prosciutto, rocket leaves and parmesan cheese.
3.Combine eggs and cream into bowl; pour into pan, pressing down on prosciutto mixture to cover completely with egg mixture.
4.Bake oven at 180°C for 30 minutes or until firm; stand 5 minutes. Turn out of pan; cut into eight pieces.

Frittata can be cooked on top of the stove, in a medium lightly oiled slightly sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill. Frittata can be served hot or cold


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