Ham and Vegetable Frittata

ham and vegetable frittata
serves 4


  • 6 medium eggs, lightly whisked
  • 150g sliced leg ham, diced
  • 1 ½ cups roasted pumpkin
  • ½ cup roasted red capsicum
  • 1 cup mushrooms, sliced
  • 100g baby spinach
  • 100g ricotta cheese
  • 40g cheddar cheese
  • ¼ cup fresh flat-leaf parsley, chopped
  • salt and cracked pepper


  1. Preheat oven to 180°C (fan-forced). Grease and line base of a 20 cm round cake pan.
  1. In a large bowl mix together eggs, ham, roasted pumpkin, capsicum, mushrooms, baby spinach, ricotta cheese and chopped parsley. Season with salt and pepper.
  1. Pour mixture into prepared pan, sprinkle with cheese and bake for 30 – 40 minutes or until cooked through. Serve with side salad.

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