Preparation time is 10minutes
Total time is 10minutes
Serve is for 2 people
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Difficulty level: 3 out of 4
9 Ingredients
Number of servings
2
- 75grams ham leg, diced
- 1 red capsicum, deseeded
- 50grams frozen sweetcorn kernels, thawed
- 1 pinch ground cinnamon (for snack)
- 1tablespoons rolled traditional oats (for snack)
- 8 wholegrain rice crackers (for snack)
- 1/2 cup ricotta cheese (approx. 115g)
- 5 free range eggs
- 1tablespoons tomato salsa (for snack)
Nutrition per serving
2190kJ / 525Cal
2190 Kilojoules or 525 Calories
25% of daily energy intake*
Protein
33.3grams
Fat
24.0grams
Carbs
41.8grams
Sugars
8.9grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Lunch: Preheat oven to 180°C (160°C fan-forced). Line 4 of the 2/3 cup-capacity muffins tin holes with paper cases.
Step 2 of 6
Whisk the eggs and ricotta together in a large bowl. Dice 3/4 of the capsicum, reserving remaining capsicum. Add diced capsicum, ham and corn to egg mixture. Stir to combine.
Step 3 of 6
Divide egg mixture between prepared holes. Thinly slice remaining capsicum and use to decorate tops of frittatas to make faces. Bake for 18-20 minutes or until golden, puffed and set.
Step 4 of 6
Set aside to cool for 5 minutes, remove from tin and set aside to cool completely. Cover and store in fridge until ready to use.
Step 5 of 6
Snack 1: Rice crackers with salsa.
Step 6 of 6
Snack 2: Combine yoghurt with rolled oats and cinnamon.
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