Frittatas, possibly the perfect food...so versatile; perfectly at home for breakfast, lunch or dinner, even as a snack, & you can eat them cold, warm or room temperature...however you like. And right about now I love them as they help me make a little dent in the cheese & ham mountains still lurking in the fridge from Christmas time.
As Christmas day rolled round we had the traditional ham & 5 kilos worth , no matter how delicious in its rum & pineapple glaze, really was a little too much for 8 people! Ham was eaten on Boxing Day & some was taken over to Great Barrier Island for New Year & still we have quite a hunk of ham!
And as for the cheese...well we just ended up with enough cheese to feed a small village...for a week! However as I do love ham & cheese it is not too much of a problem. And having had a day or break from ham I was ready for some more again & that’s where this frittata comes in. Really a miss mash of all that was in the fridge that became a very ham & cheese & just a little more cheese fritatta. But you can’t really have too much cheese in a frittata I don’t think. The spinach was an after thought but this time of year I think we could all use a little greens.
A Ham & Very Cheesy Frittata
1 red pepper, cut in to bite sized pieces
1 green pepper, cut in to bite sized pieces
1 zucchini, cut in to bit sized pieces
1 tbsp olive oil
1/2 cup cream (you could use milk)
1 cup Kikorangi or other blue cheese, roughly diced
1/2 cup cheddar grated
1/2 cup smoked cheese, grated
2 cups ham of the bone, roughly chopped
1/2 cup parsley, roughly chopped
1 cup baby spinach, washed & roughly chopped
1/4 cup Parmesan, grated
1 tbsp olive oil
Salt & pepper
Pre heat the oven to 190C / 375F
Arrange the peppers & zucchini in a roasting dish & drizzle with the olive oil. Season with salt & pepper & place in the oven. Roast for 20 - 25 minutes or until golden & roasted. Remove from the oven & set aside.
Place the cheeses, ham, parsley & spinach in a bowl & gently mix together. In another bowl whisk the eggs & cream together & season with salt & pepper. Add the roast vegetables to the ham, cheese & greens & pour over the egg mixture. Gently stir with a large spoon to mix everything together.
Heat the olive oil in a large frying pan over a medium heat & then pour in the egg & vegetable mixture. Move the vegetables & ham around the frying pan so that each portion will have plenty of vegetables. Scatter over the Parmesan & cook for 5 minutes stove top before popping in to the oven for 10-12 minutes until just cooked through. Remove from the oven & allow to cool for just a few minutes before slicing & serving. The frittata can also be served at room temperature.
If you like this you might like this Green Frittata
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