My favourite christmas recipe is more an after Christmas leftovers recipe. You know when you’ve gone over a week eating christmas ham sandwiches and you would be happy never to see the motherflippin stuff again. Personally I never get to this point, but apparently other people have a wierd aversion to eating the same thing for breakfast, lunch and dinner for weeks. Who knew? I found this recipe after some frantic googling after a particularly large ham one year when M started threatening revolt if he didn’t get a meal with no bread in it immediately. This frittata is great, takes the beautiful smoky taste from the ham but is quite a bit lighter than a doorstop sized sandwich.
- 1 x 200g packet precooked hokkien noodles
- 6 eggs
- 2 handfuls grated parmesan cheese
- 2 tablespoons crushed garlic
- 2 tablespoons dried italian herbs
- 2-3 teaspoons olive oil
- 250g leftover ham cooked on the bone, chopped into bite size pieces.
- Salt and pepper to taste
- Prepare noodles according to the packet directions, then drain well.
- Place the eggs in a bowl, beat well then stir in cheese, parsley, and garlic. Season with salt and black pepper.
- Heat the oil in a shallow oven-proof 24cm fry pan.
- Arrange the noodles evenly over the bottom of the pan to form a base for the frittata. Arrange the ham on top so it’s all over.
- Pour over the egg mixture to evenly cover the noodles and ham. Cook for 10 minutes over low to moderate heat, or until the frittata starts to set. Remove from heat.
- Place under a hot grill, and cook for 5 minutes, or until golden and cooked through.
- Run a knife around the edge to loosen. Turn onto a plate, and then place another plate over the top. Hold together and flip.
Note: This frittata is also super tasty with leftover roast meat and vegies if you have any of those leftover from Christmas lunch. It takes on a lovely bubble-and-squeaky feel.