4 ounces thin-sliced prosciutto or ham
2 tablespoons olive oil
3 cups (about 8 ounces) thinly sliced cabbage (Savoy cabbage is perfect here)
1 cup (2 ounces) grated Parmigiano-Reggiano or Grana Padano cheese
⅓ cup milk
Salt and pepper
Preheat oven to 425°F. Line bottom and sides of an 8-inch nonstick skillet or cake pan with slices of prosciutto. Chop any remaining prosciutto into bite-sized pieces and set aside.
In a large skillet, heat oil over medium-high heat. Add cabbage and cook until softened, stirring occasionally, about 10 minutes. Stir in chopped prosciutto.
In a large bowl, whisk together eggs, cheese, milk, and a pinch of salt and pepper.
Put cabbage into prosciutto-lined pan and pour egg mixture over cabbage. Bake 20 minutes or until frittata is set (if you wiggle the pan, the eggs won’t move) and lightly golden on top. Let cool in pan for 10 minutes. Loosen edges of frittata with a spatula and invert onto serving plate. Serve warm or at room temperature.
Adapted from La Cucina Italiana