-
1
1.
-
2
Heat the butter or margarine and olive oil in small/medium frying pan (base about 15cm in diameter) over medium-low heat and cook potato for 5 minutes.
-
3
Add the ham and cook for 5 minutes or until potato is just tender.
-
4
Preheat grill on high.
-
5
Whisk the eggs, milk, Parmesan and pepper in a bowl.
-
6
Pour egg mixture over potato in frying pan.
-
7
Push basil leaves into mixture and then lift the potato and ham to allow egg mixture to run in between.
-
8
Reduce heat to low and cook for 6-7 minutes or until frittata is almost set but the top is still runny.
-
9
Place the frying pan under the preheated grill for 1 minute or until frittata is set and top is lightly browned.
-
10
Loosen frittata with a spatula and slide onto serving plate.
-
11
Notes.
-
12
Variations: Roasted capsicum & artichoke frittata: Preheat grill on high.
-
13
Place 2 quarters of a small capsicum, skin-side up under preheated grill and cook for 8-10 minutes or until charred and blistered.
-
14
Transfer capsicum to a sealed plastic bag and stand for 10 minutes.
-
15
Peel skin from capsicum and cut the flesh into large pieces.
-
16
Prepare frittata as above, substituting the prepared capsicum and 2 halved small artichoke hearts for the ham.
-
17
Frittata with rocket: Toss 20g washed and dried rocket leaves with 1 ripe egg tomato, cut into thin wedges and a little balsamic vinegar to taste.
-
18
Top the frittata with the rocket mixture, garnish with shaved parmesan and sprinkle with black pepper.
-
19
Eggplant frittata: Use l thinly sliced baby eggplant in place of the potato and cook over medium heat for 5 minutes before adding the ham.
-
20
Pasta & sun-dried tomato frittata: Use 1/2 cup leftover cooked penne pasta in place of the potato.
-
21
Combine the pasta, ham, 1 tbs finely sliced drained sun-dried tomatoes and l00g baby spinach leaves with the egg mixture.
-
22
Pour into the frying pan and continue as in the recipe above.
