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!
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Brunch, Lunch, Snack
- 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
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.