Recipe: Boscaiola Frittata

If your family is anything like mine, you probably have a fridge full of Christmas leftovers right now. Whilst it's not so bad recreating your Christmas meal on boxing day for lunch or dinner, you definitely don't want to be eating the same meal over and over and over again as you try to use up what's in the fridge.

That's why I thought I'd share some simple but delicious recipes that will help you use up your Christmas leftovers whilst also creating a delicious meal!

This Ham, Cheese and Mushroom Frittata is actually known in the SIL household as a "Boscaiola Frittata" as it was inspired by one of our favourite pasta dishes. With delicious sauteed mushrooms, fresh herbs and garlic, smoky ham and parmesan cheese it's a frittata that is full of flavour and perfect for breakfast, lunch or dinner!

Whenever we're invited to a friend's house for lunch, this is often something I bring along as it's quick to whip up and transports easily. I also made a bunch of mini frittatas earlier this year before my iron infusion to freeze for a quick and easy meal as I knew I wouldn't be too keen on cooking when I felt so sick.

Best of all? You can change this recipe up to suit whatever you have in the fridge! I've made it super easy for you to make it your own by providing you with the frittata base recipe below as well as the filling, however, you  can switch up the ham, cheese and mushroom filling with whatever you fancy! We've done everything from roasted pumpkin and feta to a clean-out-the-fridge frittata with roasted capsicum, tomatoes, barbeque chicken and cheese. 

But let me give you the recipe! >> 

Ham, Cheese and Mushroom Frittata aka "Boscaiola Frittata"

makes 1x 6-8" round frittata or ~20 mini frittatas, easily multiplied

low fat, gluten free, clean eating friendly 

Base Frittata: 

4 eggs

1/2 cup (120g) plain greek yogurt*

Boscaiola Frittata Filling:

1 cup (100g) chopped mushrooms

~1/2 tbsp fresh basil and parsley

1 tsp crushed garlic

~1/3 cup (50g) ham, diced/shredded

Salt and pepper, to taste

1/2 cup (50g) parmesan

Preheat your oven to 180C/355F.
Grease and/or line a medium cake tin/pie dish or mini muffin tins and set aside.

In a medium frypan, sautee your mushrooms with your herbs, garlic and ham until your mushrooms are cooked and your ham has started to brown, season to taste with salt and pepper. 

Set aside your cooked filling mix whilst you make your frittata base.

To make the base, simply combine your eggs, greek yogurt and parmesan and add in your cooked filling mix.

Pour your frittata mixture into your prepared pans and place into the oven.
For mini frittatas, you'll want to bake them for 10-20 minutes, removing once golden and cooked through.

For a larger frittata, depending on thickness, you'll want to bake it for between 20-40 minutes, removing once golden and cooked through.

*You can use reduced fat, fat free or full fat greek yogurt, the choice is yours!

But tell me, are you up to your ears in Christmas leftovers too?
What's your favourite way to use up what's in the fridge?