Ham and vegetable frittata

Author: Wendy Berecry - Recipe Developer, Food Stylist

Photographer: Cath Muscat

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Serves: 4

Time to make: 45 mins

Ingredients

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1 tablespoon olive oil

1 leek, chopped

300g can whole kernel corn

1 large courgettezucchiniX, coarsely grated

120g ham off the bone, chopped

8 eggs

1 cup skim milk

80g reduced-fat feta, crumbled

salad greens, to serve

Instructions

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1 Preheat oven to 180°C. Line a round cake tin with baking paper.

2 Combine oil and leek in a non-stick frying pan, cook for 2 minutes or until soft. Add corn and courgette. Cook for 2 minutes or until tender. Stir in ham. Spread mixture over base of tin.

3 Whisk eggs and milk in a bowl. Pour over vegetables. Sprinkle with cheese. Bake in oven for 30 minutes or until mixture has just set. Serve with mixed greens.

Variations

Make it gluten free: Check your ham is gluten free.
Replace ham with smoked salmon.

HFG tip

This frittata can be served hot or cold; serve it hot with a green salad or cold packed in a lunch box.

Nutrition Info (per serve)

Calories 350 cal

Kilojoules 1470 kJ

Protein 26 g

Total fat 20 g

Saturated fat 7 g

Carbohydrates 17 g

Sugar 13 g

Dietary fibre 5 g

Sodium 1100 mg

Calcium 260 mg

Iron 4.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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