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