Lynn Crawford’s Baked Parma Ham, Pesto and Ricotta Frittata

Celebrity chef and Egg Farmers of Canada ambassador Lynn Crawford shares her version of the classic frittata using fresh, local and high quality ingredients.

Ham, pesto and cheese frittata
Chef Lynn Crawford's Baked Parma Ham, Pesto and Ricotta Frittata
Chef Lynn Crawford's Baked Parma Ham, Pesto and Ricotta Frittata
Servings Prep Time Cook Time
10-12 15minutes 45minutes
Servings Prep Time
10-12 15minutes
Cook Time
45minutes
Ingredients
Portions:
Units:
Ingredients
Portions:
Units:
Instructions
    Parma Ham and Ricotta Frittata
    1. Preheat oven to 350°F.
    2. Lightly grease a 9 x 13 inch pan. Set aside.
    3. In a large bowl, whisk eggs and cream together and season with salt and pepper.
    4. In a large skillet over medium heat, add olive oil and sauté onions until soft, about 4-5 minutes. Add spinach and continue cooking for about 1 minute. Cool slightly and drain any excess liquid away.
    5. Add onion-spinach mixture to eggs, stir and add to greased pan. Dollop fresh ricotta evenly over egg mixture and drizzle pesto on top. Finally, lay slices of Parma ham on top and bake on middle rack of oven until golden and set, about 35-40 minutes.
    6. Cool slightly on rack before cutting into squares.
    Pesto
    1. Combine basil, olive oil, pine nuts and garlic in blender. Blend until paste forms, stopping often to push down basil. Add Parmesan and salt to taste; blend until smooth.
    Recipe Notes

    Nutrients per serving:
    Calories 213
    Fat 17g
    Saturated Fat 7g
    Trans Fat 0.2g
    Sodium 319 mg
    Carbohydrate 4g
    Fibre 1g
    Sugars 1g
    Protein 12g