Prosciutto Pesto Frittata
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This Prosciutto Pesto Frittata is loaded with flavor- from the fresh bright basil pesto, to the creamy goat cheese and salty, crisp prosciutto. And best of all- start to finish- it’s done in 25 minutes!JUMP TO RECIPE
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This Prosciutto Pesto Frittata is the weekend breakfast of your dreams, you just don’t know it yet.
Loaded with creamy and tangy goat cheese, plenty of basil pesto, and topped with salty, crisp prosciutto- this frittata has Sunday brunch written all over it. Make it for friends and family, or just to hoard in your house so you don’t have to make breakfast all weekend. Frittatas are good for that too.
Making the Prosciutto Pesto Frittata
While this frittata packs a lot of flavor, the cast of characters is pretty small. For this recipe, you will need:
- Eggs– the backbone of the frittata.
- Milk– dealer’s choice here on how much fat content you want in there. More fat= richer, creamier.
- Salt and Pepper– push it real good, or add just a little bit.
- Onion Powder- an unsung hero of the spice cabinet.
- Prosciutto– for salty/porky goodness.
- Butter– I used unsalted, but you do you. Either works!
- Goat Cheese– for creamy pockets of tart, cheesy goodness. I used honey flavored, but any goat cheese will do.
- Scallions– for mild onion flavor.
- Basil Pesto– make your own, buy a jar- whatever your preference.
- Fresh Basil– if you’re feeling fancy and want to make this dish look even prettier. If you’re not? Skip it!
My favorite way to make frittata is in my trust Lodge Cast Iron Skillet.
If you keep a good cast iron skillet well seasoned and take care of it, it will last a lifetime. I’ve already had my trusty Lodge skillet for over 10 years, and it has never failed me.
To make the frittata, you’ll just whisk up the eggs, milk, a bit of the pesto, spices and scallion greens and set them aside.
Then you’ll melt a bit of butter in a cast iron skillet or oven-safe frying pan, and cook up the scallion whites and garlic- for like, a minute.
Drop it like it’s hot (but it’s cold, because it’s cheese)
Once the eggs are mixed in the pan with the butter, scallions, and garlic- you’ll turn the heat off, and DROP A TON OF CHEESE AND PESTO on it. Are you getting excited? Because I am, and I already ate it.
Layer on the good stuff…
After the frittata bakes at 350 degrees for 10 minutes, we’ll take a brief break from the oven just long enough to COVER THE TOP IN PROSCIUTTO. Take a long hard look, admire your handwork, and pop that bad boy into the oven for 10 more minutes.
After 10 minutes, the eggs should be just set, the and prosciutto should have the perfect amount of crispiness. Then you’ll just let the frittata rest on the stovetop for 10 minutes, and dig in. Bon Appetite!
Prosciutto Pesto Frittata
- cast iron skillet or oven safe pan
- 6 eggs, beaten
- 3/4 cup milk
- salt and pepper, to taste
- 1/2 tsp onion powder
- 4 scallions, thinly sliced
- 2 cloves garlic, minced or pressed
- 3 tbsp prepared Basil pesto
- 2 tbsp unsalted butter
- 5 slices prosciutto
- 5 oz honey goat cheese, crumbled*
- fresh basil, for serving (optional)
- Preheat oven to 350 degrees. 2. In a medium mixing bowl, whisk eggs well- then add in milk, chopped scallion greens (reserve whites/tops for later), 1 tbsp pesto (reserve the other 2 tbsp for later), salt and pepper to taste, and onion powder. Whisk ingredients together and set aside. 3. In a cast iron skillet or oven-save frying pan, heat butter over medium heat, until fully melted- about 2 minutes. 4. Add the reserved scallion whites and minced garlic to the pan and cook 1 minute, stirring occasionally, until just fragrant. 5. Give the egg mixture a quick stir with the whisk and add to the pan with the garlic and scallion whites. Stir to combine with scallion and garlic, and turn off the heat. 6. Evenly drop pieces of crumbled goat cheese and spoonfuls of the remaining 2 tbsp of pesto into the egg mixture. 7. Bake for 10 minutes, remove from oven and cover top evenly with sliced prosciutto, then bake an additional 10 minutes until eggs are just set. 8. Allow to rest for 10-15 minutes and serve hot, or even chill and serve later!
I used honey flavored goat cheese for this recipe, but you could use an herbed goat cheese, or just plain old goat cheese and this recipe would still be great!
Any milk you have on hand is great for this. In a pinch, you could also use half and half or cream if that’s what you have.
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Hi, I’m Sharon!
Welcome to Jawns I Cooked!
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