Ham, spinach and feta frittata

Ingredients

1	Olive oil
4	Potatoes, leftover roasted, chopped
½	Red capsicums, cut into small pieces
1 handful	Baby spinach, large
6	Free-range eggs
8	Basil leaves, shredded
6 slices	Ham, free-range chopped
½ cup	Feta, crumbled (Main)

Directions

1. Heat the grill/oven to 180C and heat a little olive oil in a 20cm non-stick frying pan.
2. Add the potatoes and capsicum and fry for a couple of minutes. Then add the spinach and let it wilt.
3. Meanwhile, whisk the eggs in a bowl with some salt and ground black pepper. Add the basil and ham.
4. Pour egg mixture over the ham and veges in the frying pan and cook over low heat for 8-10 minutes or until the frittata begins to set.
5. Sprinkle the feta over the nearly cooked frittata and put under a hot grill and cook for 2-3 minutes or until golden.
6. Allow to stand for a minute or two before slicing into thick wedges.