Prosciutto and baked bean breakfast frittata with tomato salsa

Instructions

1 Preheat an oven grill to high. Grease a 24cm (top measurement), deep non-stick frying pan. Heat pan over medium-high heat. Arrange prosciutto slices over the base of prepared pan. Cook for 2 minutes. Whisk eggs, baked beans, milk, cheese and courgettes in a large bowl. Pour into the pan. Sprinkle with baby peas. Cook for 3 minutes, or until beginning to set.

2 Place the frying pan under preheated grill; cook for 10 minutes, or until golden brown and set in centre. Stand for 5 minutes. Turn out onto the serving board.

3 Combine the tomato, basil, balsamic glaze and olive oil in a bowl. Cut frittata into wedges. Top with tomato salsa and sprinkle with extra basil leaves.