Ham and goat's cheese frittata
120 g, baby red variety, thinly sliced
1 bunch(es), cut into 2cm pieces
⅓ whole, white and light green parts only
2 tsp, finely chopped
90 g, (buy 100g), finely chopped, fat trimmed
60 g, crumbled
- Preheat oven to 180°C.
- 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.
- 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.
- 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.