Leftover Xmas ham & veggie frittata
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!
Ingredients
- 500 g new potatoes cooked and sliced
- 3 tbsp butter divided
- 1 cup thinly sliced onion
- ½ red capsicum deseeded and sliced
- 1 ½ cups thinly sliced fresh mushrooms
- 1 clove garlic chopped
- 2 cups of baby spinach
- 2 cups cooked ham pieces
- ½ cup Superb Herb parsley torn
- ½ cup Superb Herb fresh basil
- 8 free range eggs beaten
- 1 cup milk
- 1 cup grated cheddar cheese
- Salt and pepper to taste
Instructions
- Preheat oven to 180°C. 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.
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