Ham & Vegetable Frittata

Ingredients

  • 15ml olive oil, 1 tbsp
  • 3 x potatoes, grated
  • 1 x carrot, grated
  • 1 x onion, diced
  • 1 x zucchini, halved lengthways, sliced thinly
  • 100g mushrooms, sliced
  • 150g sliced leg ham, chopped
  • 5g parsley, 2 tbsp
  • 80g grated cheese, 1 cup
  • 6 x eggs, lightly whisked
  • 2g salt and pepper, to taste - optional
  • 200g green salad, and/or steamed vegetables, to serve

Method

  • Preheat oven to 180°C. Grease and line base of a 20cm round or square cake pan.
  • Heat oil in large frying pan and cook potato, onion, zucchini, carrot, and mushrooms for 3 minutes until just tender.
  • Combine vegetable mixture, ham, parsley, cheese and eggs in large bowl and mix well.
  • Season with salt and pepper.
  • Pour mixture into prepared pan, bake for 45 minutes or until cooked through. Stand 5 minutes before turning out.
  • Serve with salad and/or vegetables.
  • To freeze: Cut the frittata into portions and place in air-tight containers separated with non-stick baking paper. Freeze for up to three months.
  • To defrost: Place the portions in the fridge overnight and allow to defrost completely before reheating in the oven or serving cold.

FODMAP adaptable:
Keep cheese to 1/2 cup.
Omit onion from the recipe.
Choose only oyster mushrooms, keep to 75g (1 cup) or replace with more of the other veg

Thermomix Instructions:

  1. Grate Cheese for 6secs | Sp 8. Put aside in a bowl.
  2. Place potatoes, carrot, onion and zucchini in the thermie bowl and grate for 6secs | Sp 5
  3. Add the sliced mushrooms to the other veggies, along with the olive oil – cook for 5mins | 100deg | Sp 1
  4. Add to the veggies the ham (if using), herbs, cheese, eggs and season with salt & pepper.
  5. Combine for 15secs | Sp 2-3 (reverse)
  6. Pour mixture into prepared pan, bake for 45 minutes or until cooked through. Stand 5 minutes before turning out.