Kūmara, ham and pineapple frittata

A versatile recipe for a main meal, snack or lunchbox filler. Watch the video to see how to make it.


Kūmara, ham and pineapple frittata


Serves 4

1 Tbsp canola oil
1-2 onions, peeled and chopped
1kg kūmara, peeled, cooked and sliced
1½ cups baby spinach
1 cup crushed pineapple, drained
½ cup diced ham
200 ml milk
3 eggs
1 Tbsp Parmesan cheese, grated
½ tsp dried basil
black pepper, to taste
3 Tbsp grated Edam cheese
1-2 Tbsp chopped parsley


Preheat oven to 180°C.
Heat oil in a frying pan, add onions and sauté until tender.
Spray a baking dish with oil, arrange kūmara over bottom, layer with half the baby spinach leaves, pineapple, onions and diced ham. Repeat and finish with a layer of kūmara.
Place milk in a bowl and beat eggs, add Parmesan cheese, basil and pepper to taste. Pour this mixture over the kūmara.
Sprinkle top with grated Edam cheese.
Bake in preheated oven for about 50 minutes, or until set. Remove from oven and stand for 10 minutes before slicing into portions.
Sprinkle with chopped parsley and serve with salad.

Tip: Replace ham with cooked chicken or extra vegetables.

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