Roasted Tomato and Ham Frittata

Cook on Sunday for Mondays Lunch

Cut into wedges and serve with salad. 250 cals, 27g protein, serves 4

4 medium tomatoes, halved
1 Tbsp dried mixed herbs
6 eggs
½ cup lite milk
250g lite ham slices
2 Tbsp parmesan cheese
Rocket leaves to serve

Preheat oven to 180c.
Cut tomatoes in half and sprinkle with sea salt, cracked pepper and dried herbs. Roast for 25-30 minutes till softened and golden.
Crack eggs, into a medium bowl and whisk in milk. Heat a medium fry-pan to low heat and add egg mixture. Swirl to coat and push with a spatula to set the base, cook for 5 minutes.
Top with roasted tomato halves, ham slices and parmesan cheese. Cook in oven for 8-10 minutes till golden.

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