Great recipe for the picnic at the outdoor summer music festival or a post Xmas get together. Easy and delicious, even reheated or cold. Must to do with the leftover Xmas ham!
Preparation Time : 15 minutes
Cooking time : 20 minutes
500g new potatoes, cooked and sliced(we love Wilcox Baby Pearla)
3 tbsp butter, divided (we love Anchor)
1 cup thinly sliced onion
½ red capsicum, deseeded and sliced
1 ½ cups thinly sliced fresh mushrooms(we love Meadow)
1 clove garlic, chopped
2 cups of baby spinach (we love the Fresh Grower)
2 cups cooked ham pieces (we love Heller’s)
½ cup fresh parsley, torn(we love Superb Herb)
½ cup fresh basil,
8 Free Range Eggs, beaten(we love Woodland)
1 cup milk
1 cup grated cheddar cheese(we love Mainland)
Salt and pepper to taste
Preheat oven to 180C. Parboil the potatoes until tender. Slice into 5mm rounds. Set aside.
In a large cast-iron or other ovenproof skillet, saute the onion, red capsicum with half of the butter separately over medium high heat. Saute mushrooms with the chopped garlic. Set aside.
In the same skillet, melt the remaining butter. Add a dash of avocado oil (optional). Add the sliced potatoes, ham and vegetables. Combine well.
Add spinach leaves. Season with salt and black pepper then add parsley. Mix well.
In a large bowl, beat the eggs and mix milk. Pour the egg mixture into the skillet. Top with some more ham, cheese and basil leaves.
Bake in the oven for 10-12 minutes or until eggs are set. Garnish with some more fresh basil and serve.