Wash and thoroughly dry the herbs with a towel, then chop finely (you should get about 2 cup of chopped herbs).
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.
Cut the prosciutto slices into smaller pieces.
In a large pan heat some olive oil, add sliced prosciutto and fry on both sides until crispy.
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.
Then, with the help of the lid, turn the frittata over and cook on the other side for a couple of minutes, lid off.
Once cooked, remove the frittata from heat and serve with a big bowl of salad, or a slice of bread.
You can store the frittata refrigerated in an air-tight container for up to 2 days.
View the recipe instructions at Vibrant Plates
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