Roast vegetable and ham frittata
3
Points®
Total time: 1 hr • Prep: 20 min • Cook: 40 min • Serves: 4 • Difficulty: Easy
Have left-over veg from a roast? Or left-over ham from Christmas? Why not whisk together with some eggs to create a delish dish?
Ingredients
Orange sweet potato (kumara)
350 g, cut into 2cm pieces
Zucchini
1 large, halved lengthways, thickly sliced
Red capsicum
1 large, chopped
Oil spray
1 x 3 second spray(s)
Olive oil
1 tbs, extra virgin variety
Brown onion
1 medium, finely chopped
97% fat-free deli sliced ham
100 g, chopped
Grated parmesan cheese
2 tbs
Fresh thyme
2 tsp, finely chopped
Fresh rosemary
2 tsp, finely chopped
Egg(s)
6 medium, lightly beaten
Mixed salad leaves
2 cup(s), (60g)
Cherry tomatoes
150 g, halved
Balsamic vinegar
2 tsp
Instructions
1
Preheat oven to 180°C or 160°C fan-forced. Line a large baking tray with baking paper. Arrange sweet potato, zucchini and capsicum on prepared tray and lightly spray with oil. Bake for 30 minutes or until vegetables are tender. Cool slightly.
2
Heat oil in a large (26cm) ovenproof frying pan over medium heat (see note). Cook onion, stirring, for 5 minutes or until softened. Transfer to a large bowl. Add roasted vegetables, ham, parmesan, thyme and rosemary to bowl and season with salt and pepper. Toss to combine.
3
Arrange vegetable mixture over base of frying pan. Pour eggs evenly over vegetable mixture. Reduce heat to medium and cook for 5 minutes or until base and sides are just set.
4
Preheat grill on high. Grill for 4–5 minutes or until puffed and golden. Drizzle salad leaves and tomatoes with vinegar and with frittata.
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