Oven Frittata With Ham Hock, Tomato & Pesto

Image and recipe courtesy of Waitrose & Partners

Add this tasty meal to your recipe repertoire – you won’t be disappointed!

  • Butter, for greasing
  • 1 medium courgette
  • 1 tbsp olive oil
  • 1 tbsp cornflour
  • 150ml milk
  • 6 Waitrose British Blacktail Large Free Range Eggs
  • 90g pack Cooks’ Ingredients Pulled Ham Hock
  • 250g mixed baby tomatoes, halved
  • 3 tbsp Sacla’ No.1 Classic Basil Pesto
  • 50g mature Cheddar, finely grated
  • Preheat the oven to 180°C, gas mark 4. Lightly butter a small roasting tin about 20x26cm and line with baking parchment. Using a peeler, cut the courgette into long ribbons. Heat the oil in a frying pan, add the ribbons and cook quickly for 2-3 minutes until just wilted. Remove from the pan.
  • Blend the cornflour to a smooth paste with a little of the milk, then add the remaining milk. Whisk the eggs in a separate bowl, then add the milk mix. Stir in the ham hock and season.
  • Pour the mix into the prepared tin, and scatter over the courgette ribbons and tomatoes. Dot teaspoonfuls of pesto over the top, and sprinkle with the cheese.
  • Bake for 30 minutes until just firm to the touch and browned. Cool in the tin for 10 minutes before cutting into squares to serve.
Try 3 Issues for only £6!