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Our family's classic herb egg frittata recipe, made in 15-minutes with fresh spring herbs, eggs, and prosciutto. This recipe is low-carb & gluten-free!



Total time

15 minutes


Brunch, Lunch


  • 5 eggs
  • pinch of salt
  • dash of black pepper
  • 100 grams prosciutto
  • 6 cups mixed fresh herbs


  1. Wash and thoroughly dry the herbs with a towel, then chop finely (you should get about 2 cup of chopped herbs).
  2. Toss the chopped herbs into a bowl, add eggs, season with salt and pepper and give it a good whisk so the eggs increase in size and get fluffier.
  3. Cut the prosciutto slices into smaller pieces.
  4. In a large pan heat some olive oil, add sliced prosciutto and fry on both sides until crispy.
  5. Pour the herb egg mixture over the fried prosciutto, stir a bit to ensure a level surface, and cook on medium fire with the lid on for about 5 minutes, or until the bottom side of the frittata looks golden-brown.
  6. Then, with the help of the lid, turn the frittata over and cook on the other side for a couple of minutes, lid off.
  7. Once cooked, remove the frittata from heat and serve with a big bowl of salad, or a slice of bread.
  8. You can store the frittata refrigerated in an air-tight container for up to 2 days.
  9. View the recipe instructions at Vibrant Plates

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