Ham and Provolone Frittata with Roasted Cabbage

February 21, 2013

 

Living back at my parents’ house for a few months certainly has its merits. Beyond the obvious benefits such as spending time together, there are those added little perks which totally sweeten the deal. I’m talking food.

First, we have their vegetable patch, which has a party of greens sprouting out in a fantastically gregarious, drunken manner. I’ve never seen so much rocket. Then we have their never-ending supply of Christmas ham, which Dad cares for possibly more dearly than his children. I both understand and support this. And then of course we have the fresh eggs and herbs, as well as their affinity for fresh sourdough and a pantry full of baking ingredients. Yes, I’m quite comfortable living back at home for a few months before Ben and I head off to America for a short while…


My parents tend to work late during the week, so I often find myself alone for dinner. I’ve always loved cooking solo meals, always. It feels terribly nurturing, taking the time and effort to build yourself a wholly nourishing meal based entirely on what you desire…and what’s in your parents’ fridge.

This ham and provolone frittata with roasted cabbage was a ravenous, rainy Thursday night dinner, thrown together without foresight and without expectation. Although let’s be real here, when using provolone you do expect a certain degree of deliciousness.

Isn’t purple cabbage so very handsome? I think I’ll stay at home a little longer…

 

 

Ham and Provolone Frittata with Roasted Cabbage

Serves 1 in a wonderfully greedy manner

Ingredients

3 Eggs
A generous dash of Milk (~ 1/3 cup)
1 clove Garlic
4 Cherry Tomatoes
1 handful Leg Ham (you can replace this with tinned fish, roasted sweet potato cubes, chunks of fetta, whatever you wish!)
1 big handful Rocket
15g Provolone (a small handful)
15g quality Parmesan (a small handful)
150g Purple Cabbage (a small 1/4 cabbage)
Spray Olive Oil
Salt and Pepper

Method

1. Preheat your oven to 180 degrees Celsius. Line a cooking tray with baking paper.
2. Slice your cabbage into 1cm wide strips (or whatever width you desire). Lay the cabbage on the baking paper, season with salt and pepper and spray with spray oil. Roast in your hot oven for 15-20 minutes, until as crisp as you desire. Toss once or twice while cooking to ensure even roasting.
3. While your cabbage is roasting, whisk your eggs and milk together, then season with salt and pepper. Set aside. Grate your cheese, crush your garlic and slice your tomatoes. Set aside.
4. Heat some spray oil in a small non-stick pan* over medium heat (*ensure your pan has a handle that allows it to be placed in the oven). Sauté your garlic for a minute until fragrant. Add your tomato and cook for a further minute before adding your ham and rocket.
5. Pour the egg mixture over the tomato, ham, rocket and tilt the pan to allow even distribution of egg. Top with the cheese and cook for 1-2 minutes until the base is cooked (turn down the heat if it is browning too quickly), then place your pan in the oven (under your cabbage tray or wherever fits) to finish it off. Cook for ~3-4 minutes until the egg is just cooked and not dry.
6. Remove the cabbage and frittata from the oven and plate up. Serve with balsamic reduction if desired, it’s delicious.


Heidi xo

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12 Comments

  • Reply Joyti February 21, 2013 at 3:31 pm

    Wow, your parents house sounds delicious. And I'd imagine, its nice and comfortable to stay there.
    The frittata sounds delicious. And roasted cabbage – interesting preparation. Never tried roasting cabbage before – I'll have to try it next time I get a cabbage.

  • Reply Hannah February 21, 2013 at 4:25 pm

    There's 1/4 purple cabbage in the fridge I bought on a whim yesterday… definitely having something like this tonight! Thanks for the inspiration 🙂 x

  • Reply Lorraine @ Not Quite Nigella February 21, 2013 at 8:01 pm

    Hehe I had to chuckle because when we moved in with my parents when we were renovating, the food was a great benefit! I looked forward to dinner every night 😀

  • Reply Emma Stirling February 21, 2013 at 9:47 pm

    Get out! I had purple sautéed cabbage tonight too! Tucked around a salmon fillet in the pan while the asparagus steamed away. Totes agree making effort for meals for one is worth it.

  • Reply Hannah February 22, 2013 at 5:03 am

    Love, love, love roasted cabbage. And parents. I miss mine. Give yours an extra hug, because I can't hug mine, please? xo

  • Reply dayna @ mothspit.com February 22, 2013 at 6:00 am

    Your parents' house sounds like a dream… I have always wanted a homestead!

  • Reply The InTolerant Chef February 22, 2013 at 8:04 am

    Frittata is so versatile and delicious, and provolone is a fantastic inclusion indeed! This is one dish my MiddleC can make well, unlike her attempt at cabonara this week where she added raw egg whites to the hot pasta instead of the yolks- yuck!

  • Reply Julia @ Boredom Abounds February 22, 2013 at 4:18 pm

    Mmm, anything with Provolone sounds amazing.

  • Reply Ling February 22, 2013 at 5:48 pm

    That looks gorgeous.
    And provolone cheese is yummy but nobody really likes it except for me.

  • Reply Iron Chef Shellie February 23, 2013 at 1:42 pm

    Whilst I was shocked to read you are still on Christmas ham… I realised I still have some in my freezer 😛 Looks great, jealous of their vegie patch!

  • Reply Heidi February 23, 2013 at 3:43 pm

    Joyti – it's my new favourite way to cook cabbage! & yes it's just lovely here.

    Hannah – you're so welcome!

    Lorraine – it's such a great benefit 😉

    Emma – ooooh sounds scrumptious!!

    Hannah – oh I will, sweetness xo

    Dayna – maybe kind of don't want to leave…

    InTolerant Chef – oh dear!! aw so sweet, but guess she won't be making that mistake again! Good on her for trying though, that's fab.

    Julia – agreed!

    Ling – more for you 😉

    Michele – I am too!!

    Heidi xo

  • Reply Yasmeen February 25, 2013 at 9:32 pm

    Ooh, this looks so perfect for one. I also love making solo meals – when Jase was studying his Masters last year he was often not home from class until 9pm. I missed him obviously, but revelled in experimenting for one, hoping it would turn out as beautifully as yours did so I could share it with him later.

    Awesome dish, and yes, living with your folks does sound like a treat!

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