1 medium (1 cup) zucchini, cut into 1/4-inch slices, each cut in half
1 1/2 cups frozen diced hash browns
3 ounces thinly sliced prosciutto, cut into 1 1/2x1/4-inch strips*
1/2 cup shredded Cheddar cheese
Melt 1 Sauté Express® square in 10-inch nonstick ovenproof skillet over medium-low heat just until bubbles begin to form. Add zucchini; cook 2 minutes. Remove zucchini from pan. Pat zucchini with paper towels to remove liquid, if necessary; set aside.
Add remaining Sauté Express® square to same pan; cook until melted. Add hash browns, pressing into single layer. Cover; cook 8 minutes. Uncover skillet; stir potatoes and spread evenly in pan. Add zucchini and prosciutto to skillet.
Pour eggs into skillet. Cook, lifting edge of eggs with spatula to allow uncooked portion to flow underneath, 8-10 minutes or until mixture is set. Sprinkle frittata with cheese.
Place skillet into oven 4 to 5 inches from heat. Broil, watching closely, 1-2 minutes or until cheese is melted and lightly browned.
Cut frittata into 4 wedges to serve.
*Substitute 2 slices thick-cut bacon, cut into 1/2-inch pieces and cooked until crisp.
Ovenproof your skillet by wrapping the handle with aluminum foil. Use oven mitts to remove skillet from oven after broiling.