Name: Zucchini and ham frittata
Prep time: 20 min
Cook time: 70 min
Total time: 90 min
Yield: 6
Ingredients: 2 tablespoon olive oil, plus 1 tbsp extra; 1 medium brown onion, chopped; 2 clove garlic, finely chopped; 2 teaspoon chopped thyme; 1 large potato, chopped; 12 eggs, lightly whisked; 2 medium zucchini; 200 gram shaved ham, thickly sliced; 300 millilitre light thickened cream; 100 gram feta, chopped; 1/4 cup chopped semi-dried tomato; 1 extra zucchini, sliced thinly; mixed salad, to serve

Ingredients

2 tablespoon olive oil, plus 1 tbsp extra

1 medium brown onion, chopped

2 clove garlic, finely chopped

2 teaspoon chopped thyme

1 large potato, chopped

12 eggs, lightly whisked

2 medium zucchini

200 gram shaved ham, thickly sliced

300 millilitre light thickened cream

100 gram feta, chopped

1/4 cup chopped semi-dried tomato

1 extra zucchini, sliced thinly

mixed salad, to serve

Method

1.Preheat oven to 190°C (170°C fan-forced). Grease a 26 x 16cm (base measurement) ovenproof dish.

2.Heat oil in a medium frying pan over moderately high heat. Add onion and garlic. Cook, stirring, 3 minutes, or until soft. Add thyme. Cook, stirring, further 1 minute. Transfer onion mixture to a large bowl.

3.Place potato in a medium microwave-safe bowl. Add 2 tablespoons of water; cover with plastic food wrap. Microwave on high 5 minutes, or until just tender. Drain.

4.Add egg, zucchini, ham, cream, feta and tomato to onion mixture in bowl. Using a fork, whisk until combined. Season. Pour mixture into prepared dish.

5.Arrange potato evenly over surface. Top with extra zucchini slices. Brush zucchini with extra oil. Season. Bake 1 hour, or until firm. Stand 5 minutes. Cut into squares. Serve with salad.

You could use any cooked meat or leftover vegetables as filling.
Note

Woman's Weekly Food

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Ingredients

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