So, Chrissie Day has come and gone, and hopefully all of those hours planning and preparing for your family feast was well worth all the effort. But let me guess, now your fridge is positively brimming with a concoction of leftovers that you have no idea what to do with so you are just putting them out in a random array at each meal hoping that they will get picked off by the kids or husband in a post-Christmas mash up so you don’t have to acknowledge that you may have over-catered for the big day …..AGAIN!
Well not this year, this year let us fully embrace ‘National Leftovers’ Week’ with an open, creative mind using our leftovers as ‘inspiration’ to get our inner creative cook juices following. Let’s embraced the idea of serving ham 101 ways with the added set challenge of making the meals so delicious that the family will not be left saying ‘not ham again’!
So here is one simple yet super effective way of disguising another ham based meal for those of you that still have half a leg of ham in the fridge staring you in the face each time you open the door. It is a simple mash up, full of good healthy fats, protein and vegies that is sure to use up a good portion of your leftovers without any grizzles from the family. And the really great thing about this recipe is that it can be made for breakfast, lunch or dinner. Don’t be too rigid with the ingredients, you can pretty much use whatever leftover vegies, cheese and meat you have in the fridge and it will still work (provided the vegies are not too fluid based), and remember the whole point is to use your leftovers, not head to the shops to buy more ingredients to make it!
For my version I have used ham off the bone, greek feta, baby spinach and cherry tomatoes, as that is what we had in abundance in our fridge today.
Ham, Feta and Tomato Frittata
This one can be made in a large fry pan or individual muffin pan for 12 smaller servings.
- 8 free range eggs (700g)
- 1/4 cup of milk (or coconut milk if dairy intolerant)
- 2-3 large slices of ham (thickly cut) (be mindful of preservatives in cured meats)
- 6-8 cherry tomatoes
- Handful of baby spinach
- 1-2 shallots
- Half a block of feta (or cheese of your liking)
- 1 Tbsp organic butter
- Pre-heat the oven (fan forced grill) to 200˚c;
- Chop up to ham and feta into small cubes;
- Slice the tomatoes into halves;
- Roughly slice the baby spinach (or rocket or kale, whatever you have) and shallots;
- Melt butter in a small (20cm) non-stick frypan over medium heat;
- Add spinach, tomatoes, ham and shallots to the pan and cook for 3-4 minutes until spinach is wilted and tomatoes are softened;
- Whilst the vegies and ham are cooking, lightly beat the eggs and add the milk. Season with some salt and pepper and then pour over the cooked vegies and ham in the frypan;
- Sprinkle the feta cubes evenly around the top of the frittata and cook for 5-6 minutes on medium heat, until the base is firm (the top will still be quite runny);
- Transfer the frypan into the middle shelf of the pre-heated oven;
- Cook for a further 8-10 minutes, or until top of the frittata has risen and is a lovely golden colour.
- Remove from the oven, allow to cool slightly before cutting into four serves or popping out of the muffin pan and plate up
And there you have it, another goodie to add to your ‘Leftovers Week’ repertoire.