Ham and rainbow chard frittata
Breakfast ready made using a wonderful combination of leg ham and fresh rainbow chard from the garden.
Equipment
- medium saute pan
- medium non-stick roasting pan
Ingredients
- 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
Instructions
- 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.
Tried this recipe?Let us know how it was!