Spinach and Ham Frittata

4 Servings

  • 1 bunch  spinach, trimmed, shredded
  • 100g shaved ham, chopped up
  • 6 eggs
  • 1/2 cup coconut cream (as a substitute for whole cream)
  • 1/3 cup grated parmesan cheese
  • 1 tbsp garlic infused olive oil
  • 250g  tomatoes, diced quite large
  1. Preheat oven to 190C/170C fan-forced. Grease a 6cm-deep, 19cm square cake pan. Line base and sides with baking paper, allowing a 2cm overhang on 2 sides.

  2. Arrange half the spinach in prepared pan. Top with half the ham. Repeat with remaining spinach and ham.

  3. Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Pour over spinach mixture. Top with tomato halves, cut-side up.

  4. Bake for 35 to 40 minutes or until golden and set. Serve.

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