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Prosciutto, cheddar and polenta frittata
Prosciutto, cheddar and polenta frittata
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Prep Time:
10 minutes
Cook Time:
40 minutes
Total Time:
50 minutes
Delicious polenta frittata with zucchini and cherry tomatoes for a satisfying dinner twist.
Ingredients:
  • 1 onion, thinly sliced
  • 2 garlic cloves, crushed
  • 375ml milk
  • 55g polenta
  • 6 eggs
  • 150g cheddar cheese
  • 250g punnet cherry tomatoes, halved
  • 2 zucchinis, cut into thin strips using a mandoline
  • 8 slices prosciutto, thin
Instructions:
  • Preheat the oven to 220C. Heat oil in an ovenproof frypan over medium-high heat. Sauté onion until softened. Stir in garlic until fragrant, then pour in milk and water. Simmer, whisking constantly, as you slowly add polenta. Cook on low heat, stirring occasionally, until polenta is almost done, about 8-10 minutes.
  • In a bowl, mix together the eggs and cheese. Season the mixture, then fold in the polenta. Transfer three-quarters of the tomato and zucchini into the pan, saving the rest for later. Stir everything well, then bake in the oven for 20 minutes until it's puffed up and golden. Let it cool slightly after removing it from the oven before serving.
  • Garnish the frittata with prosciutto, tomato, and zucchini before serving.

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