Oven frittata with ham hock, tomato & pesto
Savoury ham hock, juicy tomatoes and herby pesto are the perfect combination for this Italian-style frittata.
- CourseMain meal
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 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’ Classic Basil Pesto
- 50g mature Cheddar cheese, finely grated
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.
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.
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.
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 when made using specific products in recipe