Ham and Arugula Frittata

Ingredients

• 90 g raw ham (6 slices)
• 80 g arugula (1 bundle)
• 20 g Parmesan cheese (1 piece)
• 10 eggs
• 200 ml milk (1.5% fat)
• Salt
• Pepper
• 50 g sour cream
• 5 g Butter (1 tsp)

Instructions

1. 1.

   Quarter the ham slices. Wash and dry the arugula. Grate the Parmesan and set aside 1 tsp.

2. 2.

   Whisk the eggs with the milk, seasoning with salt and pepper. Stir in the sour cream and grated Parmesan.

3. 3.

   Heat the butter in a large oven‑proof skillet. Pour in one‑third of the egg mixture, then top with half the ham and arugula. Add another third of the egg mixture, topping with the remaining ham and arugula, and finish with the last third of the egg mixture.

4. 4.

   Bake the frittata in a preheated oven at 200 °C (180 °C fan‑forced; gas: level 3) for about 12–15 minutes until set.

5. 5.

   Cut the frittata into pieces, arrange on four plates, and sprinkle with the remaining grated Parmesan.