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Mini ham and roasted capsicum frittata

Mini ham and roasted capsicum frittata

1
Points® value
Total Time
45 min
Prep
15 min
Cook
25 min
Serves
4
Difficulty
Moderate
Ham, zucchini and roasted capsicum make a delicious and satisfying frittata

Ingredients

Egg(s)

6 medium, at room temperature

Reduced-fat ricotta cheese

150 g

Zucchini

1 medium, grated

97% fat-free deli sliced ham

100 g, chopped

Roasted capsicum, not in oil

100 g, peeled, not in oil, chopped

Instructions

  1. Preheat the oven to 180°C. Spray four 1-cup (250ml) capacity muffin pans with oil. Line the bases and sides with baking paper.
  2. Whisk the eggs and ricotta in a large bowl until smooth. Squeeze any excess moisture from the zucchini. Stir the zucchini, ham and capsicum through the egg mixture. Season with freshly ground black pepper. Divide the mixture between the prepared pans. Bake for 20-25 minutes or until golden and set.
  3. Set the frittatas aside for 5 minutes to cool. Serve warm or at room temperature.

Notes

SERVING SUGGESTION: Salad of baby spinach leaves, cherry tomatoes and sliced cucumber.

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