A well-made frittata is one of the world’s most perfect foods. It’s cheap, quick-cooking, and an efficient vehicle for leftovers – not to mention equally delicious at breakfast, lunch and dinner.
large eggs, whisked
1 cooking onion, diced
2 cups steamed broccoli florets
3 slices prosciutto
2 tbsp avocado oil
To taste sea salt & freshly cracked black pepper
Preheat an oven-safe skillet over medium heat. Lay the prosciutto slices in a single layer and cook them until lightly brown underneath and curling. Flip them for another 20 seconds then transfer them to a plate. Once cooled, using our hands, gently crumble into bite-size pieces.
Using the same skillet, add 1 tablespoon oil and cook the onions until softened, about 5-6 minutes. Stirring occasionally and season with salt and pepper. Meanwhile, preheat the oven broiler and arrange the rack so its roughly 6-inches from the heat element.
Transfer the onions into the bowl of whisked eggs, along with the broccoli and prosciutto. Stir until just combined and season with salt and pepper. Into the skillet, add in the remaining tablespoon of oil and swish it around so it coats the sides of the pan. Carefully pour in the egg mixture and cook for about 5 minutes, until the edges are set and brown but it’s still loose and eggy on top. Transfer skillet to the broiler and cook for another 5 minutes, keeping a close eye on it, until eggs are set on top. Let cool for 5 minutes before cutting into wedges, or longer if you’d like to eat it at room temperature.