Ham, Red Onion & Spinach Frittata

This frittata is perfect for breakfast, school lunches, an after school snack or a light dinner with served with salad.  It's also low carb and gluten free.



200g The Butcher Co Double Smoked Leg Ham, sliced thinly

½ Kalfresh red onion sliced thinly

100g Riverdale Herbs baby spinach leaves

8 Watson Family Farm organic free range eggs

1 cup cream

1 cup grated tasty cheese, or you could also use parmesan or even feta

Salt and pepper


Preheat oven to 180 degrees.   Line a baking tin with baking paper or grease an oven proof dish with olive oil or butter.

Break eggs into a large bowl and add cream and salt and pepper to taste.  Whisk well to combine.  Add ham, red onion, spinach and grated cheese and mix well.

Pour into baking tin and bake for 25-30 minutes until frittata is puffed and golden.

Remove from oven and serve immediately.


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