A frittata is a beautiful way to be resourceful and use up leftover Christmas ham. Either for brunch, lunch or a nice light dinner with a big green salad, it’s so versatile that you’ll find ways to have it all year round. I’ve specified ham as that is what I usually have leftover from Christmas. If you have leftover roast turkey, chicken or a little bacon, they also have a place with frittata.
With all of my egg recipes, I use free range eggs. Not only because their taste and colour is far superior, but I need to know that my food is coming from a reputable source. This is why I research brands and suppliers. Thoroughly. I want to know that they produce to my standards and I spend my dollar accordingly. I believe that how I spend my money does make a difference. I honestly believe that buying locally made over internationally distributed. I adore purchasing free range and organic produce from the farm gate, it is one of the best parts of summer road trips. Outside of this, I try to make every purchase a considered and valued purchase. Especially in regards to meat, poultry and eggs.
