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Ham frittatas

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Use up your roast dinner leftovers in this tasty frittata.

  • Serves12
  • Cook time20 minutes
  • Prep time15 minutes
Ham frittata

Ingredients

  • 200g leftover roast pumpkin, chopped
  • 200g leftover roast potato, chopped
  • 9 eggs, lightly beaten
  • 2 tsp dijon mustard or any mustard you have on hand
  • 30g baby spinach leaves, kale or rocket, finely chopped finely chopped
  • 100g leftover sliced ham, chopped
  • 1/4 cup freshly grated parmesan or other grated hard cheese

Nutritional information

Per serve: Energy: 464kJ/111 Cals (5%), Protein: 8g (16%), Fat: 7g (10%), Sat Fat: 2g (8%), Carb: 4g (1%), Sugar: 1g (1%), Dietary Fibre: 1g (3%), Sodium: 230mg (12%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.

Method

  1. Step 1

    Preheat oven to 180°C or 160°C fan. Grease a 12-hole, 1/3-cup capacity muffin pan. Cut 12 x 12cm squares of baking paper and use to line muffin pan.

  2. Step 2

     

    Place pumpkin and potato in each muffin hole. Whisk together eggs and mustard. Add spinach, kale or rocket and stir to combine. Season. Fill each muffin hole with egg mixture. Press leftover ham into egg and top with parmesan or other rated cheese. Bake for 20 mins, until set and golden. Serve warm or cold.

     

Ham frittatas

Ham frittatas
  • Serves12
  • Cook time20 minutes
  • Prep time15 minutes
Ingredients
  • 200g leftover roast pumpkin, chopped
  • 200g leftover roast potato, chopped
  • 9 eggs, lightly beaten
  • 2 tsp dijon mustard or any mustard you have on hand
  • 30g baby spinach leaves, kale or rocket, finely chopped finely chopped
  • 100g leftover sliced ham, chopped
  • 1/4 cup freshly grated parmesan or other grated hard cheese
    Description

    Use up your roast dinner leftovers in this tasty frittata.

    Method

    1. Step 1

      Preheat oven to 180°C or 160°C fan. Grease a 12-hole, 1/3-cup capacity muffin pan. Cut 12 x 12cm squares of baking paper and use to line muffin pan.

    2. Step 2

       

      Place pumpkin and potato in each muffin hole. Whisk together eggs and mustard. Add spinach, kale or rocket and stir to combine. Season. Fill each muffin hole with egg mixture. Press leftover ham into egg and top with parmesan or other rated cheese. Bake for 20 mins, until set and golden. Serve warm or cold.