Have you heard of meatless Mondays and taco Tuesdays? Theming your days of the week is one of my top tips when it comes to menu planning as I’ve shared on the blog before. It’s a great way to shave time off your routine and come up with weeknight dinner ideas, fast.
When you come home at the end of the work week to a kitchen with nothing but eggs and a few pantry staples, omelettes are the obvious choice for a speedy, healthy dinner. In our household, this is how frittata Fridays were born.
Today’s recipe is for a parma pizza frittata, which uses a frittata base and is garnished with pizza toppings. Simple, quick and so versatile, feel free to use this same base and add your favourite toppings:
- Tomato sauce
- Mushrooms
- Broccoli
- Arugula
- Peppers
- Or any other toppings you enjoy!
Want to get kids involved? Go ahead and divide the egg mixture among smaller skillets and have them choose their toppings for individual frittatas.
- 6 eggs
- 2 tablespoons breadcrumbs
- 1 teaspoon dried oregano
- Salt and freshly cracked black pepper
- 1 tablespoon olive oil plus more for drizzling
- 1 cup cherry tomatoes, halved
- 100g fresh mozzarella cheese or 3 large bocconcini, torn
- 6 leaves fresh basil, roughly chopped
- 4 slices Prosciutto di Parma
- Preheat the oven to broil and set the rack in the middle of the oven.
- In a large bowl, whisk together the eggs, breadcrumbs and oregano. Add a pinch of salt and freshly cracked black pepper.
- In a large oven save skillet, heat the olive oil over medium heat. Add the egg mixture to the pan, and using a spatula, pull the outer edges to the middle and cook until the bottom is set and top is just slightly runny. Remove from the heat.
- Top the frittata with the cherry tomatoes and cheese, and place on the middle oven rack and broil until cheese is melted and top is golden, about 3 minutes watching carefully that it does not burn.
- Remove from the oven and top with fresh basil, prosciutto and a drizzle of good quality extra virgin olive oil.
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