Mini ham and roasted capsicum frittata
Ham, zucchini and roasted capsicum make a delicious and satisfying frittata
6 medium, at room temperature
Reduced-fat ricotta cheese
1 medium, grated
97% fat-free deli sliced ham
100 g, chopped
Roasted capsicum, not in oil
100 g, peeled, not in oil, chopped
- Preheat the oven to 180°C. Spray four 1-cup (250ml) capacity muffin pans with oil. Line the bases and sides with baking paper.
- Whisk the eggs and ricotta in a large bowl until smooth. Squeeze any excess moisture from the zucchini. Stir the zucchini, ham and capsicum through the egg mixture. Season with freshly ground black pepper. Divide the mixture between the prepared pans. Bake for 20-25 minutes or until golden and set.
- Set the frittatas aside for 5 minutes to cool. Serve warm or at room temperature.
SERVING SUGGESTION: Salad of baby spinach leaves, cherry tomatoes and sliced cucumber.