30 Min
very easy
4 People
Rating starstarstarstarstar
Ham & cheese frittata - A no-brainer dish that works for everyone, any time of the day! A perfect dish for hiding any leftover vegetables from fussy children!
1. Set oven to 220°C. Quarter baby potatoes and place in a saucepan. Cover with water, bring to the boil and simmer for 6-8 minutes, or until just tender. Drain. 

2. Beat eggs with 1/2 cup water. Finely chop parsley and roughly grate parmesan, add to egg mixture. Season with salt and pepper.

3. Slice leek and sauté in a large ovenproof pan with 2 tbsp butter for 5 minutes. Add 1 crushed garlic clove, chopped rosemary leaves, sliced ham and drained potatoes. Cook for a further 5 minutes. Roughly chop and add spinach to wilt. 

4. Pour over egg mixture (see notes). Halve and add tomatoes on top. Cook over low heat for 4-5 minutes, or until beginning to set. Bake in the oven for a further 10 minutes, or until golden and set.

5. Tear and rinse lettuce leaves, slice pear. Toss with cranberries and almonds in a bowl. Combine 2 tbsp mayonnaise, 2 tsp mustard and 1 tbsp water for a quick dressing (optional), season with salt and pepper.

6. Slice and serve frittata with side salad and dressing.

If you don’t have an ovenproof pan, transfer vegetables to a baking dish, pour over egg mixture and bake in the oven for 15-20 minutes, or until set.
baby potatoes 400g

eggs 6-pack 1
parsley 1/2 packet
parmesan cheese 50g

leek 1/2
rosemary 1 sprig
ham 1 packet
English Spinach 1/3 bunch
butter 2tbsp
garlic clove 1

cherry tomatoes 1 punnet

festival lettuce 1
pear 1
cranberries + almonds 60g
mayonnaise 2tbsp
wholegrain mustard 2tsp

From the pantry: salt & pepper