Preheat the oven to 200ºC.
Whisk eggs and milk together in a large bowl.
Add courgette, basil, prosciutto, parmesan, spices and 3/4 of the sun-dried tomatoes to the bowl and stir until combined.
Line a baking tray with parchment paper and pour the mixture into the tray.
Bake it for about 40 minutes and allow to cool.
Whisk olive oil and vinegar together in a small bowl.
Add rocket and remaining sundried tomatoes, toss until combined.
Top the frittata with the salad.
- 10 eggs
- 60ml milk
- 1 courgette, grated
- 20g sun-dried tomatoes, finely chopped
- 25g basil, finely chopped
- 60g prosciutto, finely chopped
- 50g parmesan
- 1 teaspoon of olive oil
- 1 teaspoon of vinegar
- 20g rocket