HERBY ROASTED PEPPER AND HAM FRITTATA
You can add almost any veg, cooked meat, cheese and herbs to a frittata. A frittata is perfect for a lunch or dinner served simply with some baby salad green tossed in olive oil and balsamic vinegar. Serve this warm or cold.
Servings: 10
Calories: 309kcal
Equipment
- large non-stick, oven-safe skillet
Ingredients
- 12 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups finely grated fresh parmesan
- A good pinch of sea salt and freshly ground pepper
- A pinch of nutmeg
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, finely grated
- 16 oz jar roasted red pepper strips, drained
- 6.5 oz jar sun-dried tomatoes, drained and chopped
- 6 oz ham, diced
- 1/3 cup roughly chopped fresh Italian parsley, plus extra leaves for garnish
- 1/4 cup chopped basil leaves
Instructions
- Preheat the oven to 350°F (180°C).
- In a large bowl, whisk together the eggs, cream, 1 cup of parmesan, salt, pepper and nutmeg until thoroughly combined.
- Heat the oil in a large, oven-safe, non-stick skillet (frying pan) over medium heat. Add the onion and cook, stirring occasionally, for 5 minutes until softened. Add the garlic and cook for 1 minute until fragrant.
- Add the pepper strips, sun-dried tomatoes, ham, parsley and basil; stir to combine. Pour the egg mixture into the pan. Sprinkle with remaining 1/2 cup parmesan. Cook over medium-low heat for 5 minutes. Place the skillet, uncovered, into the oven. Bake for 25 to 30 minutes or until set. Let stand in the skillet for 30 minutes. Slide the frittata onto a cutting board or large flat platter. Cut into wedges to serve. Serve warm, room temp or cold. Top with extra parsley leaves and extra grated parmesan if desired.
Nutrition
Calories: 309kcal | Carbohydrates: 15g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 236mg | Sodium: 1179mg | Potassium: 878mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1155IU | Vitamin C: 32mg | Calcium: 251mg | Iron: 3mg