12 eggs, lightly beaten
½ cup milk
200 g sliced leg ham, chopped
100 g baby spinach leaves
Salt and pepper, to taste
100 g fresh ricotta, crumbled
½ cup grated tasty cheese
2 tomatoes, finely chopped, to serve
- Grease a square ovenproof dish (10-cup capacity).
- Combine eggs, milk, ham and spinach in a large bowl. Season with salt and pepper. Pour into prepared dish. Sprinkle with ricotta and cheese.
- Cook in a moderate oven (180C) for about 40 minutes, or until golden brown and egg mixture is set. Stand 10 minutes to cool slightly.
- Serve frittata cut into large squares. Top with chopped tomatoes.