Zucchini Frittata

Serves 4. Heat the olive oil in a large skillet. Add the zucchini and cook gently for 5 min or until just tender. Break the eggs into a bowl, add salt and pepper to taste, and beat with a fork. Add the prosciutto to the zucchini in the skillet, then pour over the eggs. Cook over medium heat for about 10 minutes. As the eggs set, lift the frittata with a spatula and tilt the pan to allow the uncooked egg to run underneath. Continue until almost set and the underside is golden brown. Place the skillet under the broiler (make sure it is ovenproof) 4 inches from heat for 1-2 minutes until the top is a light golden brown color and the egg is cooked through and quite firm when pressed. Cut the frittata into wedges and lightly garnish with shredded fresh basil. Delicious served both hot and cold.