Cheesy Penne and Prosciutto Frittata

Cheesy Penne and Prosciutto Frittata


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This baked delight with an egg base brings together classic Italian foods in one smooth and creamy dish you can enjoy for an elegant brunch or dinner. Who could resist tender pieces of pasta mixed together with prosciutto and smothered in mozzarella cheese?

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Time needed

10 min preparation + 10-15 min cooking

Serving Size / Yield

6-8 servings


  • 6 Large Eggs
  • 1/2 C. Skim Milk
  • 1/2 C. Small-Curd Cottage Cheese
  • 1/4 C. Grated Parmesan
  • 1 tsp. Kosher Salt
  • 1/4 tsp. Ground Black Pepper
  • 8 oz. Penne Pasta, cooked and drained
  • 4 oz. Prosciutto Slices, diced
  • 1 Tbs. Extra Virgin Olive Oil
  • 1 C. Shredded Mozzarella Cheese

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Preheat oven to 400 degrees. In a large bowl, whisk together the eggs, milk, cottage cheese, parmesan, salt, and pepper. Stir in cooked pasta. Warm up a large cast-iron skillet over medium heat. Pour olive oil into skillet, and swirl to coat bottom and sides. Pour egg mixture into skillet. Cook for 2-3 minutes until edges of eggs start to thicken and set. Remove skillet from heat and sprinkle top of frittata with mozzarella cheese. Transfer skillet to oven. Bake for 5-10 minutes until the eggs are set and mozzarella is melted. Once frittata has cooled and can be removed from the skillet cleanly, transfer it to a tart dish and serve.

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