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Oven frittata with ham hock, tomato & pesto
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Butter, for greasing
1 medium courgette
1 tbsp olive oil
1 tbsp cornflour
6 Waitrose British Blacktail Large Free Range Eggs
90g pack Cooks’ Ingredients Pulled Ham Hock
250g mixed baby tomatoes, halved
3 tbsp Sacla’ No.1 Classic Basil Pesto
50g mature Cheddar, finely grated
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.
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.
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.
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.
Typical values per serving:
This recipe was first published in April 2018.