Baked Parma Ham, Pesto and Ricotta Frittata
Serves
12
Prep Time
15 min
Cook Time
45 min
Print Recipe
Ingredients
Parma Ham and Ricotta Frittata
- 12 Large eggs
- ½ cup (125 mL) Heavy cream
- Salt and pepper
- 1 tbsp (15 mL) Olive oil, plus additional for greasing pan
- 1 Small onion, diced
- 2 cups (500 mL) Baby spinach, roughly chopped
- 1 cup (250 mL) Fresh ricotta, drained
- 4 Thin slices Parma ham
- 3 tbsp (45 mL) Pesto
Pesto
- 2 cups (500 mL) Fresh basil leaves
- ½ cup (125 mL) Olive oil
- ¼ cup (60 mL) Pine nuts
- 1 Garlic clove
- ¼ cup (60 mL) Freshly grated Parmesan cheese
- ½ tsp (2.5 mL) Salt (or to taste)
Instructions
Parma Ham and Ricotta Frittata
- Step 1
Preheat oven to 350°F (175°C).
- Step 2
Lightly grease a 9 x 13 inch pan. Set aside.
- Step 3
In a large bowl, whisk eggs and cream together and season with salt and pepper.
- Step 4
In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
- Step 5
Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
- Step 6
Cool slightly on rack before cutting into squares.
Pesto
- Step 1
Combine basil, olive oil, pine nuts and garlic in blender. Blend until paste forms, stopping often to push down basil. Add Parmesan and salt to taste; blend until smooth.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 213 |
| Fat | 17 g |
| Saturated Fat | 7 g |
| Trans Fat | 0 g |
| Carbohydrate | 4 g |
| Fibre | 1 g |
| Sugars | 1 g |
| Protein | 12 g |
| Sodium | 319 mg |