Mediterranean Vegetable & Parma Ham Frittata
I’m not quite ready to let go of all the summer flavours yet, especially all those delicious Mediterranean ones. I was craving something filling but light, and so I settled on a frittata! The eggs in a frittata make it protein-heavy, so it always fills me up without weighing me down and is so easy and quick to make that it’s perfect for a speedy lunch. I settled on a Mediterranean Vegetable & Parma Ham Frittata as I fancied the crispy, saltiness of the Parma Ham and decided to pack as many veggies in there as I could, too!
To make the Mediterranean Vegetable & Parma Ham Frittata, you start by preheating the oven to 180°C (350°F). While the oven is heating up, you can prep your veggies. Dice onions and peppers and heat them in a frying pan over a medium heat with half of the olive oil until they have softened. This will take around 5 minutes. While they are softening, chop up your olives and sundried tomatoes and set them aside to use later.
Crack your eggs into a mixing bowl, add the Greek yoghurt and season well with salt and black pepper. Beat the mixture until everything is well combined. Heat the remaining olive oil in the oven-proof frying pan over a medium heat. Pour in the egg and yoghurt mixture and then sprinkle in the onions, peppers, olives and sundried tomatoes so that they are distributed evenly. Next, tear up 8 of the slices of Parma Ham and add to the raw frittata mix.
Cook the frittata on the hob for around 5 minutes, then place the whole frying pan in the oven to cook for a further 5 minutes until the frittata is set. Meanwhile, tear up the rest of the Parma Ham and dry fry it in a frying pan until it crisps up.
To serve, remove the frittata from the oven, drizzle over the pesto and top with the crispy Parma Ham. It can be served warm or cold, and I like it with a fresh side salad!
I made this as a light lunch, but it would also be yummy as a weekend brunch too! You could even switch out half of the eggs for pure egg whites if you wanted to increase the protein even more, or use cottage cheese in place of the Greek yoghurt. Whatever you have in your fridge! If you like this, then try my Chorizo & Butternut Squash Frittata or even my Cheesy Courgette (Zucchini) Frittata Muffins. They’re great for a grab-and-go protein snack and so delicious too!
Mediterranean Vegetable & Parma Ham Frittata
Equipment
- 1 oven proof frying pan
Ingredients
- 2 red onions
- 2 red peppers (any colour will do)
- 1 tbsp olive oil
- 100 g sundried tomatoes
- 80 g olives
- 12 eggs (medium)
- 100 g Greek yoghurt
- 10 slices Parma Ham
- 2 tbsps pesto
- salt and black pepper
Instructions
- Preheat oven to 180C (350F).
- Dice onions and peppers and heat in a frying pan with half the olive oil until softened.
- Chop olives and sundried tomatoes.
- Crack eggs into a mixing bowl, add the Greek yoghurt and season well.
- Beat until well mixed
- Heat the remaining olive oil in a frying pan over a medium heat and pour in the egg and yoghurt mixture.
- Sprinkle in the onions, peppers, olives and sundried tomatoes so that they are distributed evenly.
- Tear up 8 of the slices of Parma Ham and add to the frittata.
- Cook for 5 mins, then place the whole frying pan in the oven to cook for a further 5 mins until the frittata is set.
- Meanwhile, tear up the rest of the Parma Ham and cook in a frying pan until it crisps up.
- Remove the frittata from the oven, drizzle over the pesto and top with the crispy Parma Ham.
- Serve warm or cold with a fresh side salad.
ALLERGY & DIETARY INFORMATION FOR Mediterranean Vegetable & Parma Ham Frittata
This Mediterranean Vegetable & Parma Ham Frittata is Grain-Free, Gluten-Free, & Refined-Sugar Free. It’s also suitable for Low Carb, Paleo & SCD Diets.
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