Mary Berry Courgette and Parma Ham Frittata Recipe

This Mary Berry Courgette and Parma Ham Frittata is a light and flavorful recipe, which calls for delicate young courgettes and salty Parma ham. It’s an elegant lunch or picnic dish, ready in about 30 minutes.

Mary Berry Courgette and Parma Ham Frittata Ingredients

• 2 tbsp olive oil
• 625g (1¼ lb) small courgettes (zucchini), thinly sliced into rounds
• 6 large eggs
• 60g (2 oz) Parma ham (Prosciutto), diced or torn into small pieces
• Salt and freshly ground black pepper
• Shredded fresh basil or chopped flat-leaf parsley, to garnish

How To Make Mary Berry Courgette and Parma Ham Frittata

1. Sauté the courgettes: Heat the olive oil in a large non-stick frying pan (one that is safe to go under the grill) over medium heat. Add the thinly sliced courgettes. Cook gently for about 5 minutes, stirring occasionally, until they are just tender but not mushy.
2. Prepare the eggs: While the courgettes are cooking, break the eggs into a mixing bowl. Season with a little salt (be careful, as the ham is salty) and plenty of black pepper. Beat well with a fork until frothy.
3. Combine ingredients: Add the diced Parma ham to the pan with the cooked courgettes. Stir briefly to distribute. Pour the beaten eggs over the vegetable and ham mixture.
4. Cook the base: Cook over medium heat for about 10 minutes. As the eggs begin to set on the bottom and sides, use a spatula to lift the edge of the frittata gently. Tilt the pan to allow the runny, uncooked egg to flow underneath the cooked base. Repeat this around the pan until the frittata is mostly set but still slightly moist on top and the underside is golden brown.
5. Grill the top: Preheat your grill (broiler) to high. Place the frying pan under the hot grill, about 10 cm (4 in) from the heat source.
6. Finish cooking: Grill for 1–2 minutes. Watch closely. The frittata is done when the top is puffed, light golden brown, and feels quite firm when pressed lightly in the center.
7. Serve: Remove from the grill. Slide the frittata onto a board or serving plate. Cut into wedges. Garnish with shredded fresh basil or parsley. Serve hot or leave to cool.

Recipe Tips

• Courgette selection: As Mary notes, choose the smallest, youngest courgettes you can find. Large courgettes have a high water content and spongy texture that can make the frittata soggy.
• Slicing: Slice the courgettes thinly and evenly so they cook at the same rate. You can use a mandoline for precision, or just a sharp knife.
• The Ham: Parma ham adds a sophisticated, savory flavor. If you can’t find it, Serrano ham or even cooked bacon bits will work, but the delicate texture of the cured ham is preferred.
• Serving temp: This frittata is excellent served at room temperature, making it ideal for buffets or picnics.

What To Serve With Mary Berry Courgette and Parma Ham Frittata

This dish is light, so pair it with fresh sides.

• Tomato Salad: Ripe tomatoes with balsamic vinegar.
• Crusty Bread: Focaccia or ciabatta.
• New Potatoes: Warm potato salad with herbs.
• Green Salad: Mixed leaves with a light dressing.

How To Store Mary Berry Courgette and Parma Ham Frittata

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Lunchbox: This is a perfect “desk lunch” as it doesn’t need reheating.
• Freeze: Not recommended.

Mary Berry Courgette and Parma Ham Frittata Nutrition Facts

• Calories: 270kcal
• Protein: 16g
• Carbohydrates: 4g
• Fat: 20g
• Saturates: 5g
• Sugar: 3g
• Salt: 0.9g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Spinach and Mushroom Frittata Recipe
• Mary Berry Eggs Benedict Recipe
• Mary Berry Eggs Benedict Recipe