Ham and zucchini frittata

Doug Sherring

The frittata, is something you can play around with. It lends itself well to a few different veges going in. The seeds on top give it a nice crunch, and it’s always good these days to have a gluten-free option if catering for a crowd. It’s also the kind of recipe you could whip up after dinner for lunch the next day.

Ingredients

6	Eggs, free-range (Main)
150 g	Shaved ham, free-range, sliced
3 small	Zucchini, grated
½	Red onions, diced
½ cup	Grated cheese
½ cup	Baby spinach
4	Asparagus spears, chopped
1 pinch	Baking powder
1 pinch	Chilli flakes
1 pinch	Nutmeg
2 Tbsp	Pumpkin seeds

Directions

1. Grease and line a baking tin and preheat the oven to 180C. Beat the eggs together well, and add the nutmeg, salt and pepper, baking powder, and chilli flakes. Add all other ingredients, except the pumpkin seeds, season with salt and pepper and softly combine.
2. Pour into the lined tin and sprinkle over the pumpkin seeds. Bake for approx 30 minutes, until it's no longer wobbly and crisp and golden on top. Serve warm or cold with your favourite relish or chutney.