When the sun is out late and the last few days of summer fun are happening, it’s not on the priority list to be inside making dinner (or supper depending on where you’re from!) Eggs in general are your friend for a quick protein filled meal. And this Oven Frittata with Tomatoes and Prosciutto is about as simple and easy as it gets while still being elegant enough to serve for brunch.
Frittata vs Omelet
A Frittata could maybe be considered a cousin of an omelet. They both begin with whisked eggs. While each can be as basic as eggs and maybe a little milk, there are myriad ways to enhance them. The biggest difference is the cooking process.
Omelets are generally cooked on one side and the filling is laid on the uncooked side before rolling or folding. Omelets are more of a “in the moment” meal and almost always served hot. So look to the frittata if you need a make ahead option. Omelets are generally served as a midday simple meal vs breakfast in many parts of the world.
Frittatas are almost like a crustless quiche. Eggs are whisked with a little milk (regular or dairy free) to form a simple custard. The filling ingredients are mixed in with the custard and the mixture is cooked on one side and carefully flipped to cook the other side. Frittatas are traditionally served in small squares as at aperitivo (happy hour in Italy) or in large wedges or squares as part of meal with a salad. They are not served hot, rather room temperature.
Oven Frittata vs Traditional Frittata
Making a traditional frittata. The flipping process is always carried out with fear and trepidation. Here’s how it goes:
- Cook in a well greased pan until the edges look dry.
- Slide the partially cooked frittata onto a plate that’s large enough to extend over the edge of the skillet.
- Turn the skillet over and cover the plate.
- Use oven mitts or two kitchen towels to protect your hands.
- Carefully flip the plate and pan over so the contents of the plate carefully slides into the skillet.
- Let the frittata cook on the bottom side until it is golden brown and looks fairly dried out on the edges
An oven frittata is much easier. You start the same, but rather than all the flipping, once the edges look dry, you will just throw it in the oven. Obviously, this means an oven-safe pan is necessary.
Ingredients for Oven Frittata
One of the things I love about egg recipes in general is they are so completely versatile. For this frittata, you can literally use any vegetables in your fridge that need to be used up. I used asparagus when I created this, but you can use spinach, broccoli, etc. I have found that green veggies seem to taste the best over sweeter veggies like peppers or squash.
The tomato topping is my favorite way to bring in a fresh element. I completely soak the tomatoes in olive oil and season well with salt and pepper. Once the frittata is cooked, I top with tomatoes and drench the whole thing in the olive oil. It’s so delicious and you have a complete meal with protein, veggies and healthy fats.
The prosciutto is here just for the more breakfasty feeling and a little texture. I love prosciutto even more than bacon. But…I don’t like it straight out of the package. If you do, feel free to use it cut into strips and let it melt over the top of the hot frittata just out of the oven. But I like mine super crispy so I just run it through my air fryer and just crumble it over everything just before serving.
Ways to Serve Oven Omelet
While we consider egg dishes as mostly a breakfast or brunch food, in Europe and other parts of the world, they are served all day long and rarely at breakfast.
- Serve room temperature as part of a charcuterie board or grazing table
- Serve 1″ pieces alternated with cherry tomatoes on toothpicks with wine or cocktails
- Serve small squares as a component of a brunch-inspired bento box along with fruit, sausage balls, and EVOO marinated tomatoes
- Pack in your next picnic
- Take on a camping trip
- Meal Prep by cutting into wedges and freezing for quick meal later
- Make it a full dinner by serving with a mixed green salad
Simple Supper: Oven Frittata with Tomatoes and Prosciutto
Easy weeknight dinner. Use whatever green veggies you have on hand.
- Optional Tomato Topping
1 pint cherry tomatoes
Extra Virgin Olive oil
sea salt and pepper to taste
5 eggs, whisked well with salt and pepper
1/4 cup Nutpods Creamer, plain
salt and pepper as needed
4 slices of prosciutto
1 tbsp olive oil
1 bunch asparagus, tough ends removed and cut into 1″ pieces
2 green onions, thinly sliced
2 cloves garlic, thinly sliced
- Optional Garnish
- Optional Tomato Topping
- If serving with tomato topping make this first.
- Halve cherry tomatoes and add to a bowl
- Cover with olive oil to come about halfway up the tomatoes.
- Season to taste with sea salt and pepper.
- Preheat oven to broil.
- Whisk the eggs with the nutpods and add 1 tsp salt and 1/2 tsp pepper.
- In a hot 8″ skillet, allow the prosciutto to cook until crispy. Remove and crumble. (You can also cook in air fryer or eat as is from the package.)
- Heat the olive oil in the same skillet over medium heat.
- Add the asparagus and cook for a minute or two then add the green onions and garlic.
- Cook for a minute to allow the garlic to be fragrant then add the whisked eggs.
- Turn the pan to make sure all the veggies are covered with egg mixture. Let cook over medium heat until the sides are firm.
- Place the skillet in the oven until the top is firm and the eggs are cooked through.
- Slice into quarters and top with crumbled prosciutto, tomatoes and sprouts.
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