Why recepie famous for?
Use up your roast dinner leftovers in this tasty frittata.
Ingredients
200g leftover roast pumpkin, chopped
200g leftover roast potato, chopped
9 eggs, lightly beaten
2 tsp dijon mustard
30g baby spinach leaves, finely chopped
100g leftover sliced ham, chopped
1/4 cup freshly grated parmesan
Instructions
Step 1
Preheat oven to 180°C or 160°C fan. Grease a 12-hole, 1/3-cup capacity muffin pan. Cut 12 x 12cm squares of baking paper and use to line muffin pan.
Step 2
Place pumpkin and potato in each muffin hole. Whisk together eggs and mustard. Add spinach and stir to combine. Season. Fill each muffin hole with egg mixture. Press ham into egg and top with parmesan. Bake for 20 mins, until set and golden. Serve warm or cold.
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