Try this cheesy frittata for a great lunch/brunch meal. Delicious, filling and great with salad for quick meal.
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 6 Coles free range eggs
- 2 tbsp thickened cream or sour cream
- 2 cups leftover ham or chicken or turkey, chopped
- 2 cups leftover cooked vegetables, such as pumpkin, cauliflower or broccoli
- 4 spring onions, chopped, or red onion or chives
- 1 spring onion, shredded, to serve
- 180g halloumi or fetta, chopped, or other firm white cheese
- 1/2 cup coriander or parsely or basil leaves, to serve
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Method
Step 1
Lightly whisk six eggs and two tablespoons of cream in a bowl. Chop two cups of leftover meat.
Step 2
Spray a pan with oil spray and place on medium heat.
Step 3
Add two cups of leftover cooked vegetables, cooked meat, and four chopped spring onions.
Step 4
Cook for two to three minutes, stirring constantly until it’s lightly browned.
Step 5
Preheat the grill to high. Pour the egg mixture over the meat and vegetables.
Step 6
Reduce the heat to low and cook for five minutes or until the frittata is set around the edge but still runny in the centre.
Step 7
Place the pan under the grill and cook for two to three minutes or until it’s golden brown and just set.
Step 8
Place a non-stick pan on high heat. Add one hundred and eighty grams of chopped halloumi and cook until each side is crisp and golden.
Step 9
Slide the frittata out of the pan and top with halloumi, one shredded spring onion and a half cup of coriander. Cut into wedges and serve.
Ham, vegetable and haloumi frittata
- Serves4
- Cook time10 minutes
- Prep time15 minutes
Ingredients
- 6 Coles free range eggs
- 2 tbsp thickened cream or sour cream
- 2 cups leftover ham or chicken or turkey, chopped
- 2 cups leftover cooked vegetables, such as pumpkin, cauliflower or broccoli
- 4 spring onions, chopped, or red onion or chives
- 1 spring onion, shredded, to serve
- 180g halloumi or fetta, chopped, or other firm white cheese
- 1/2 cup coriander or parsely or basil leaves, to serve
Description
Try this cheesy frittata for a great lunch/brunch meal. Delicious, filling and great with salad for quick meal.
Method
Step 1
Lightly whisk six eggs and two tablespoons of cream in a bowl. Chop two cups of leftover meat.
Step 2
Spray a pan with oil spray and place on medium heat.
Step 3
Add two cups of leftover cooked vegetables, cooked meat, and four chopped spring onions.
Step 4
Cook for two to three minutes, stirring constantly until it’s lightly browned.
Step 5
Preheat the grill to high. Pour the egg mixture over the meat and vegetables.
Step 6
Reduce the heat to low and cook for five minutes or until the frittata is set around the edge but still runny in the centre.
Step 7
Place the pan under the grill and cook for two to three minutes or until it’s golden brown and just set.
Step 8
Place a non-stick pan on high heat. Add one hundred and eighty grams of chopped halloumi and cook until each side is crisp and golden.
Step 9
Slide the frittata out of the pan and top with halloumi, one shredded spring onion and a half cup of coriander. Cut into wedges and serve.