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
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
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.