zoom Oven frittata with ham hock, tomato & pesto

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    Oven frittata with ham hock, tomato & pesto

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    Oven frittata with ham hock, tomato & pesto

    • Gluten Free
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes

    Serves: 4


    Butter, for greasing
    1 medium courgette
    1 tbsp olive oil
    1 tbsp cornflour
    150ml milk
    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.

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