Ham, broccoli and kumara frittata
(at time of publication)
- 450g kumarasweet-potatoX, peeled, cut into 1.5cm cubes
- olive spray oil
- black pepper, to season
- 1 leek, white part only, trimmed, thinly sliced
- 2 cloves garlic, crushed
- 100g lean ham, thinly sliced
- 200g broccoli, cut into small florets
- 5 eggs
- 2 egg whites
- 2 tablespoons low-fat milk
- 100g mozzarella, thinly sliced
- salad leaves, to serve
1 Preheat oven to 210°C. Place kumara and broccoli in a bowl and microwave for 2-3 minutes until tender. Set aside.
2 Meanwhile, heat a large non-stick frying pan over a medium heat and spray with olive oil. Add leek and cook, stirring occasionally, for 5 minutes or until soft. Add garlic and cook, stirring, for 1 minute. Add ham and stir to combine. Remove from heat.
3 Line the base and sides of a 20cm-round cake tin with a single piece of non-stick baking paper. Arrange kumara, leek mixture and broccoli over the base of the tin. Whisk together eggs, egg whites and milk in a bowl. Pour over vegetables and top with slices of mozzarella.
4 Bake for 20 minutes or until frittata is golden, puffed and set in the middle. Cut into wedges. Serve with salad leaves.
This dish is an excellent way to use up leftover veges, meat and cheese, so vary the ingredients depending on what you have.
Frittata tastes great cold the next day, so save some for Saturday lunch.
Nutrition Info (per serve)
Total fat 16g
–Saturated fat 7g
Dietary fibre 6g
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