Baked frittata with courgettes and cooked ham

Ingredients

• Medium eggs360 g (6 eggs)
• Courgettes400 g
• Cooked ham, single thick slice120 g
• Grated Parmigiano Reggiano PDO40 g
• Whole milk50 ml
• Extra virgin olive oil20 g
• Fresh basil5 g
• Fine salt3 g
• Ground black pepper0.5 g

Allergens

Milk, Eggs

Method

1. Preheat the oven to 180°C and grease a 24 cm baking tin with a drizzle of oil.
2. Wash the courgettes, trim the ends and cut into thin rounds.
3. Heat the remaining oil in a pan and cook the courgettes for 6-7 minutes with a pinch of salt.
4. Leave the courgettes to cool slightly.
5. Cut the cooked ham into cubes of about 1 cm.
6. In a bowl, whisk the eggs with the milk, Parmigiano, salt and pepper.
7. Add the courgettes, ham and torn basil.
8. Pour the mixture into the tin and level it out.
9. Bake for 20-25 minutes until the frittata is puffed up and golden in the centre.
10. Leave to rest for 5 minutes, then cut into wedges and serve warm.