Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
11 Ingredients
Number of servings
4
- 2tablespoons extra virgin olive oil
- 1 brown onion, diced
- 1 corn cob, kernels removed
- 650grams butternut pumpkin, diced
- 150grams Bertocchi Australian Double-Smoked Ham off the Bone, chopped
- 8 eggs
- 1 cup thickened cream
- 1/4 bunch parsley, leaves picked, chopped
- 1/2 cup tasty cheese, grated
- 60grams baby spinach (to serve)
- 125grams Solanato tomatoes, halved (to serve)
Nutrition per serving
2800kJ / 668Cal
2800 Kilojoules or 668 Calories
32% of daily energy intake*
Protein
29.0grams
Fat
49.8grams
Carbs
30.5grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a non-stick, deep, 24cm ovenproof frying pan over medium heat. Add the onion, sweetcorn and pumpkin. Cook for 10 minutes, stirring often, or until vegetables have softened. Stir in ham.
Step 2 of 3
Whisk eggs, cream and parsley together in a bowl. Add cheese and season. Pour mixture over vegetables and reduce heat to low. Cook for 12-15 minutes or until egg is just set.
Step 3 of 3
Meanwhile, preheat grill on medium. Place pan under grill and cook for 5 minutes or until egg has set and frittata is golden brown. Transfer to plate and top with spinach and baby tomatoes. Serve with salad.
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