Ingredients:

1/3 cup olive oil

1 leek, white part only, thickly sliced

8 eggs, lightly whisked

½ cup cream

100g fontina cheese cut into small cubes

150g KR Shredded ham

50g rocket leaves, finely shredded

 

 

Method:

1.       Preheat oven to 180°C. Heat half the oil in a medium frypan over low heat. Add leek and cook, stirring, for 5 minutes or until soft.

2.       Combine eggs, cream, parmesan, fontina, ham, rocket and leek in a medium bowl. Heat remaining oil in a 20cm heavy-based ovenproof fry pan over low heat. Add egg mixture and cook for 3-4 minutes or until eggs are starting to set on the bottom.

3.       Transfer fry pan to oven and cook frittata for 20 mins or until just set. Cut into wedges and serve.

 

 

 

Print Recipe