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Breakfast and brunch
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Main courses
Empire apple, sweet potato, ham and cheddar frittata
Portions:
6Preparation:
20 min.Cooking:
1 h 30Ingredients
- 400 g cooked ham, sliced (about 16 slices)
- 8 beaten eggs
- 375 ml (1 cup) milk
- 500 ml (2 cups) Empire apples, cut into 1 cm cubes
- 375 ml (1 ½ cups) sweet potato, cut into 1 cm cubes
- 375 ml (1 ½ cups) cheese of your choice, grated
- 180 ml (¾ cup) white onion, finely chopped
- A pinch of grated nutmeg
- Salt and pepper to taste
Preparation
- Preheat oven to 325°F
- Line the bottom of a 23.5 x 13.2 cm (approx. 9" x 5") loaf pan with 14 of the 16 ham slices, then set aside.
- In a bowl, whisk together eggs and milk.
- Stir in apples, sweet potatoes, cheese, onions and nutmeg.
- Season with salt and pepper
- Pour into mould lined with ham
- Cover with the remaining 2 slices of ham
- Bake for 1 h 30
- Leave to stand for 5 minutes
- Turn out, slice and serve
Tips and tricks
For an even heartier meal, serve cubes of empire apples and butter-fried potatoes on the side.
Chef Bob's exclusive recipe for Pommes Qualité Québec.
Portions:
4Preparation:
30 min.Cooking:
45 min.
Lunchtime
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Breakfast and brunch
Eggs Benedict on Spartan apple and old cheddar rösti
Portions:
4 x 250 ml jars or 4 cupsPreparation:
20 min.Cooking:
25 min.
Desserts
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Breakfast and brunch
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Snacks
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The classics
Hot spiced compote
Portions:
4Preparation:
15 minutes