This ham and zucchini frittata is a terrific way to use up leftover vegies. Serve with sweet onion marmalade to make it extra special.
Ingredients
- 1 tablespoon olive oil
- 1 leek (pale part only), thinly sliced
- 1 zucchini, halved lengthways, thinly sliced
- 6 eggs, beaten
- 1/4 cup (60ml) light milk
- 100g sliced ham, chopped
- 1 cup (30g) rocket leaves, chopped
- 50g low-fat feta, cut into 1cm cubes
- 1/2 cup onion marmalade (see note)
- 2 cups mixed salad leaves
Method
- Step 1Heat the oil in a 26cm non-stick frypan over low heat. Add the leek, zucchini and a little salt and pepper, then cook, stirring, for 3-5 minutes until softened.
- Step 2In a bowl, lightly whisk the eggs with milk and season with salt and pepper.
- Step 3Scatter the ham, rocket and feta in the frypan over the leek mixture, then pour over the egg mixture. Cook over medium-low heat for 10 minutes or until the egg is almost set.
- Step 4Meanwhile, preheat the grill to high. Transfer the frypan to the grill and cook for a further 2-3 minutes until the top of the frittata is golden and set.
- Step 5Cut into wedges and serve with some onion marmalade and salad leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1082 kj
Energy
17.1g
Fat Total
4.1g
Saturated Fat
2g
Fibre
18.5g
Protein
297mg
Cholesterol
610mg
Sodium
7.4g
Carbs (total)
All nutrition values are per serve
Notes
Onion marmalade is available from delis and selected supermarkets.
- Author: Louise Pickford
- Image credit: Ian Wallace
- Publication: Taste.com.au
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