1 red onion, thinly sliced
6 plum tomatoes
2 small zucchini
15 ml olive oil
6 slices prosciutto
20 basil leaves
125 ml (1/2 cup) cooking cream
125 ml (1/2 cup) grated Parmesan and pepper to taste
Preheat oven to 180 °C
Chop the onion.
Cut the tomatoes and zucchini into thin slices.
Oil a 20 cm round pan
In a hot nonstick skillet, brown the prosciutto for 30 seconds on each side.
In the pan, layer the prosciutto, onion, tomatoes, zucchini and basil.
In a bowl, beat the eggs with the cream, parmesan and seasoning.
Pour this mixture into the pan.
Bake for 30 minutes, until the frittata is firm to the touch.
Serve hot or cold.