Recipes
Ham Frittata with Ricotta and Red Pepper Pesto
A light yet satisfying supper, the dish is easy to adapt using any leftover veggies or meat in the fridge.
A light yet satisfying supper, the dish is easy to adapt using any leftover veggies or meat in the fridge.
Cook: 50 Mins
Serves: 4
Price: £1.32 per serving
Nutritional Information
Each 339g serving contains
Energy
5661kj
399kcal
5661kj
399kcal
20%
Fat
19.3g
19.3g
Med
28%
28%
Saturates
4.3g
4.3g
Low
22%
22%
Sugars
6.4g
6.4g
Low
7%
7%
Salt
1.72g
1.72g
Med
29%
29%
2
of your 5-a-dayof your reference intake.
Typical energy values per 100g:
1670kj/399kcal
Typical energy values per 100g:
1670kj/399kcal
Ingredients
1 small onion, sliced
1 red pepper, deseeded and sliced
2 tsp vegetable oil
75g orzo
2 tbsp Just Essentials by Asda Self Raising Flour
190g jar Asda Ricotta & Red Pepper Pesto
8 eggs
125g cooked ham, cut into small pieces
1 Just Essentials by Asda Round Lettuce
Method
1
In a non-stick frying pan, fry the sliced onions and peppers in the oil on a medium heat until soft – for around 10 mins.
2
Boil the orzo following the pack instructions, but so that it still has a little chew left. Drain.
3
Heat the oven to 200°C/180°C fan/gas 6. Meanwhile, put the flour in a big mixing bowl and stir in 4 tbsp of the ricotta pesto. Crack in the eggs, then season with salt and pepper. Whisk to break up the eggs and incorporate the flour and pesto mix smoothly.
4
Roughly line a 20cm round tin with a big sheet of baking paper. Add the fried onions and peppers, orzo and ham chunks into the egg mixture, breaking up the orzo if it has stuck together. Transfer to the tin, making sure all the ingredients are evenly distributed. Bake in the preheated oven for 30–35 mins until the frittata is puffed and golden, and a knife poked into the centre comes out without any runny egg mixture on it.
5
Allow the frittata to cool slightly, or completely, before slicing into wedges. Serve the frittata with lettuce leaves, topped with a spoon more of the ricotta and red pepper pesto.