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Prosciutto Pesto Frittata

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast, Brunch, lunch
Keyword: frittata, goat cheese, pesto, prosciutto
Servings: 8


  • 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!