Mediterranean Vegetable & Parma Ham Frittata
Protein-packed Frittata with Parma Ham & Roasted Mediterranean Vegetables
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.