Wash and thoroughly dry the herbs with a towel, then chop finely (you should get about 2 cup of chopped herbs).

Toss the chopped herbs into a bowl, add eggs, season with salt and pepper and give it a good whisk so the eggs increase in size and get fluffier.

Cut the prosciutto slices into smaller pieces.

In a large pan heat some olive oil, add sliced prosciutto and fry on both sides until crispy.

Pour the herb egg mixture over the fried prosciutto, stir a bit to ensure a level surface, and cook on medium fire with the lid on for about 5 minutes, or until the bottom side of the frittata looks golden-brown.

Then, with the help of the lid, turn the frittata over and cook on the other side for a couple of minutes, lid off.

Once cooked, remove the frittata from heat and serve with a big bowl of salad, or a slice of bread.

You can store the frittata refrigerated in an air-tight container for up to 2 days.