- Step 1
For the ham frittata, preheat the oven to 180°C. Grease and line a 20cm x 30cm lamington pan. Whisk the eggs, cream and ricotta together in a large bowl to combine, then add the ham, chopped mint and spring onion. Season with some sea salt and freshly ground black pepper. Pour the egg mixture into the prepared lamington pan and bake in the oven for 20 minutes or until the frittata is golden and set. Remove from the oven and allow to cool for 10 minutes, then invert the frittata onto a large plate or rectangular board. Allow to cool completely.
- Step 2
Meanwhile, toss the cos lettuce, cherry tomatoes, cucumber and olives in large serving bowl. Whisk the oil and vinegar together in a bowl. Season to taste with sea salt and freshly ground black pepper.
- Step 3
Slice the frittata into 3-4cm triangles, then add them to the salad bowl. Drizzle with the dressing. Toss the salad gently to combine, then garnish with extra mint leaves and serve immediately.
This frittata recipe is fantastic for using up leftovers. You can add thinly sliced smoked salmon instead of the ham, leftover peas or asparagus, or cubed roast potatoes.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.