Gluten Free Frittata with Zucchini, Prosciutto & Carmelized Onion

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I know I’ve said this before, but this really is a simple recipe that’s going to become one of your favorites.  If you like fresh tasting, wholesome omelets, then give it a try…you’ll be hooked!

The Prosciutto must be gluten free, of course, & this is by Boars’ Head. Many areas carry it, but whichever brand is sold in your neck-of-the-woods, be sure to ask if it’s G-F. There are also different types of Prosciutto: one is almost double the cost of the other. So…again check it out when at the counter. You don’t need the higher priced one. I also request only 2 slices, which might only cost me less than $1.50. It’s become so popular as an ingredient in so many dishes, that the deli folks are accustomed to orders of such small proportions.


  • 6 Extra Large Eggs. Beaten
  • 1 medium Zucchini. Unpeeled, chopped into small pieces. (approx.. ¼ inch)
  • 1 Shallot, sliced into thin slivers.
  • Prosciutto, about 2 slices, chopped as well, to about ½ in. pieces.
  • 1 Pat of Sweet Butter. If dairy-free, use Margarine or Earth Balance.
  • 2 tbl. Extra Virgin Olive Oil.
  • ¼ cup Cream, Coconut Milk Creamer, or Reg. Milk…whichever you prefer.
  • 1 tbl Fresh Parsley, minced
  • Salt & Pepper to taste.


Easy to do, so please try it.

Preheat an oven to 375 degrees.

Place the Butter & Oil in a large skillet that’s oven-proof. Saute the onion (Shallot) in this until slightly golden and carmelized.

Remove to a plate, lined with a paper towel.

In the same pan with the oil that’s left behind, saute the Prosciutto until soft and also slightly golden.

Remove as well to the plate.

Add the Zucchini to the same pan, that’s now flavored from the Ham.

Saute the Zucchini until softened.

Get a large bowl and break those Eggs. Whisk until well combined. Add ¼ cup either Sweet Cream, or Coconut Milk Creamer, or even regular Milk. Beat well.

Add the 3 ingredients we just sautéed, the Parsley that’s minced, & the Salt & pepper. Beat well.

Add to the skillet with the flavored remnants of oil. If it seems too little, add a drop more EVOO.

Place in a 375 degree oven and keep an eye on it. It’s done, when it’s “set” to the touch and the center is a little puffed. A toothpick test works as well.

Serve immediately and if you really love cheese, then grate some Italian Cheese on top. If you’re not serving it now, then be sure to cover well with plastic wrap and re-heat in an oven for a few minutes. Please don’t microwave to heat…it’s never the same! Enjoy!

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