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.
Ingredients
- 1 tbsp olive oil
- 2 x garlic cloves, crushed
- 1/2 onion, sliced
- 1 leek, sliced
- 2 x zucchini, grated
- 1 1/2 cups diced ham
- 150gm cheddar, grated
- 50gm feta, cubed
- 6 eggs
- 1/2 cup milk
- Salt and pepper
