Ham and rainbow chard frittata
Lydia Nuttall
Breakfast ready made using a wonderful combination of leg ham and fresh rainbow chard from the garden.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Breakfast, Light Meals, lunch, picnic
Cuisine Australian, Mediterranean
- 10 eggs
- 200 grams rainbow spinach (chard), stems chopped, leaves sliced replace with English spinach
- 400 grams chopped ham this is flexible, use up the Christmas leftover ham!
- 1/2 cup milk
- 2 spring onions - white and green parts sliced
- 1 tspn crushed fresh garlic
- 1 cup grated cheddar
Preheat oven to 160C and line base of roasting pan with baking paper
Arrange chopped ham across bottom of pan.
Heat a small amount of olive oil in the saute pan, add the garlic, spring onions and chard stems and leaves. Turn heat down and stir gently until leaves are wilted and stems and onions are just softened.
Spread mixture over the ham, and gently combine.
Whisk eggs and milk together and pour over the top. Spread grated cheese evenly over the top and bake for 30 minutes.
Serve with extra wilted chard leaves. Perfect for dividing into 6 portions and freezing for future breakfasts. Or take on a picnic.
Keyword cheese, eggs, gluten free, ham, vegetables