Polenta Zucchini Frittata with Prosciutto and Provolone
- 3½ cups (875ml) milk
- 1 cup (170g) instant polenta
- 4 eggs
- 1 cup (90g) grated provolone
- sea salt and cracked black pepper
- 3 zucchini (courgettes), spiralised or shredded
- 6 slices prosciutto (about 100g)
- 200g vine-ripened cherry tomatoes
- 1 tablespoon extra virgin olive oil
- Preheat oven to 220°C (425°F). Place the milk in a medium saucepan over medium heat and bring to the boil.
- Place the polenta in a large heatproof bowl. Pour over the hot milk and whisk to combine. Add the eggs, half of the provolone, salt and pepper and mix to combine. Add the zucchini and mix to combine.
- Place the mixture into 2 x 18cm ovenproof frying pans. Top with the prosciutto, tomatoes and remaining provolone. Drizzle with the oil and cook in the oven for 15 minutes or until golden and cooked through. Sprinkle with pepper to serve. Serves 4.
TIP
You can also use a large ovenproof frying pan to make one frittata.
© DONNA HAY GROUP
