Prosciutto, cheddar and polenta frittata

Try this easy-baked egg frittata made with polenta, zucchini and cherry tomatoes for a refreshingly different and filling dinner idea.

Recipe «Prosciutto, cheddar and polenta frittata» presented in category Recipes / Appetiziers, to prepare this dish you will need no more 40 minutes. To make this dish at home by prescription from the author Gomer would need: 2 tbsp olive oil, 1 onion, thinly sliced, 2 garlic cloves, crushed, 1 1/2 cups milk, 1/3 cup polenta , 6 eggs, 1 1/4 cups cheddar, grated, 250g punnet cherry tomatoes, halved , 2 zucchinis, cut into thin strips using a mandoline, 8 slices prosciutto, thin.

Ingredients:

• 2 tbsp olive oil 
• 1 onion, thinly sliced 
• 2 garlic cloves, crushed 
• 1 1/2 cups milk 
• 1/3 cup polenta 
• 6 eggs 
• 1 1/4 cups cheddar, grated 
• 250g punnet cherry tomatoes, halved 
• 2 zucchinis, cut into thin strips using a mandoline 
• 8 slices prosciutto, thin 

Instructions

1. Preheat the oven to 220C. Heat oil in a deep ovenproof frypan over medium-high heat. Add onion and cook for 3-4 minutes until softened. Add the garlic and cook for 1-2 minutes until fragrant, then add milk and 1 cup (250ml) water. Bring to a simmer, then, whisking constantly, add the polenta in a slow, steady stream. Reduce heat to low and cook, stirring occasionally, for 8-10 minutes until the polenta is almost cooked.
2. Combine the eggs and cheese in a bowl. Season, then stir through the polenta mixture. Add three-quarters of the tomato and zucchini to the pan, reserving the remainder to serve. Stir through, then transfer to the oven and cook for 20 minutes or until risen and golden. Remove from oven and cool slightly.
3. Top the frittata with prosciutto and reserved tomato and zucchini to serve.