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Oven frittata with ham hock, tomato & pesto

Oven frittata with ham hock, tomato & pesto

By Gabriella Sabbagh
15’ Prep time
30’ Cook time
45’ Total time
366 Calories
4 Serving

Summary

Savoury ham hock, juicy tomatoes and herby pesto are the perfect combination for this italian-style frittata.
Gabriella Sabbagh 0 Followers

Step by Step

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Step 1

Preheat the oven to 180°C, gas mark 4. Lightly butter a small roasting tin about 20x26cm and line with baking parchment. Using a peeler, cut the courgette into long ribbons. Heat the oil in a frying pan, add the ribbons and cook quickly for 2-3 minutes until just wilted. Remove from the pan.
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Step 2

Blend the cornflour to a smooth paste with a little of the milk, then add the remaining milk. Whisk the eggs in a separate bowl, then add the milk mix. Stir in the ham hock and season.
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Step 3

Pour the mix into the prepared tin, and scatter over the courgette ribbons and tomatoes. Dot teaspoonfuls of pesto over the top, and sprinkle with the cheese.
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Step 4

Bake for 30 minutes until just firm to the touch and browned. Cool in the tin for 10 minutes before cutting into squares to serve.

Ingredient

  • Olive oil
    Olive oil
    1 tbsp
  • Mixed baby tomatoes
    Mixed baby tomatoes
    250 grams
  • Cornflour
    Cornflour
    1 tbsp
  • Milk
    Milk
    150 mls
  • Waitrose british blacktail large free range eggs
    Waitrose british blacktail large free range eggs
    6
  • Mature cheddar cheese
    Mature cheddar cheese
    50 grams
  • Cooks' ingredients pulled ham hock
    Cooks' ingredients pulled ham hock
    90 grams
  • Medium courgette
    Medium courgette
    1
  • Sacla’ classic basil pesto
    Sacla’ classic basil pesto
    3 tbsp

Nutrition Facts

View nutrition facts
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