A frittata is delicious hot or cold and they are a great way to use up any leftover vegetables in the fridge. Serve this with a mixed salad for a healthy and fuss-free supper. Serves 4
Heat 2tbsp oil in a large frying pan. Add 200g shredded Savoy cabbage and 1 diced onion and cook for 7-8 mins until the cabbage begins to soften.
Whisk together 8 eggs with 100ml milk. Add 30g Parmesan cheese and 1 crushed garlic clove, and season with salt and pepper.
Pour the egg mixture over the vegetables and mix well. Cook without stirring over a low heat until the eggs are just set, about 10 mins.
Preheat the grill to high. Place the pan under the grill for a couple of mins to brown the top lightly.
Slide the frittata out of the pan, and top with 100g rocket leaves and 8 slices of Parma ham.
