Summer Vegetable Frittata

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 6 large eggs
• 6 large fresh basil leaves, chopped
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ounce prosciutto, finely chopped
• 1 tablespoon olive oil
• 1 lb medium zucchini, halved lengthwise and cut crosswise into 1/4-inch-thick slices
• 5 medium swiss chard leaves, stems discarded and leaves finely chopped (1 1/2 cups)
• 12 scallions, trimmed and finely chopped
• 5 squash blossoms
• 2 ounces finely grated parmigiano-reggiano cheese (1 cup)

Recipe

• 1 preheat broiler.
• 2 whisk together eggs, basil, parsley, salt, and pepper in a bowl.
• 3 cook prosciutto in oil in a 12-inch ovenproof nonstick skillet over moderate heat, stirring, until edges begin to crisp, about 2 minutes.
• 4 add zucchini and chard and cook, covered, stirring occasionally, until vegetables are just tender, about 8 minutes.
• 5 add scallions and zucchini blossoms and cook, uncovered, stirring occasionally, until just wilted, 1 to 2 minutes.
• 6 pour egg mixture into skillet and cook, lifting up cooked egg around edge using a spatula to let as much raw egg as possible flow underneath, until edge is set, about 2 minutes (top and center will still be very loose).
• 7 sprinkle cheese evenly over top.
• 8 broil frittata about 6 inches from heat until set, slightly puffed, and golden, 2 to 2 1/2 minutes.
• 9 cool frittata 5 minutes, then loosen edge with a clean spatula and slide onto a large plate. cut into wedges.