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Ham and goat’s cheese frittata

Ham and goat's cheese frittata

Total Time
1 hr 5 min
15 min
50 min
This hearty frittata is filled with potatoes, asparagus, and leeks, making this the perfect dish to welcome spring. Another big perk is that it’s ready in under 20 minutes. Because of the way leeks are grown, they often have dirt lodged in their layers, so you’ll need to give them a thorough cleaning. Here’s how: rinse them under water to remove any visible dirt, then thinly slice them crosswise, leaving behind the tougher, dark-green leaves. (If they are particularly dirty, rinse them in a colander first.) Place the thinly sliced pieces in a bowl and cover with cold water. Using your hands, agitate the leeks to dislodge any dirt that may be attached.


Unsalted butter

2 tsp


120 g, baby red variety, thinly sliced


1 bunch(es), cut into 2cm pieces


whole, white and light green parts only

Fresh thyme

2 tsp, finely chopped

Lean leg ham

90 g, (buy 100g), finely chopped, fat trimmed

Egg white

6 medium


3 medium

Soft goat's cheese

60 g, crumbled


  1. Preheat oven to 180°C.
  2. Melt butter in a 25cm ovenproof non-stick frying pan over medium heat. Cook potatoes, covered, stirring occasionally, for 10 minutes. Add asparagus, leek and thyme, and cook, covered, for 5 minutes or until potatoes are tender and asparagus is just tender. Stir in ham and cook for 1 minute or until heated through.
  3. Whisk egg whites and eggs in a medium bowl until combined. Season with salt and pepper. Pour egg mixture into pan and spread evenly over ham and vegetables. Reduce heat to medium-low and cook, without stirring, for 14 minutes or until edges are set.
  4. Bake for 12 minutes. Sprinkle with goat’s cheese. Bake for a further 3 minutes or until cheese is melted and frittata is set in centre. Serve cut into wedges.