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- Prep
- 15 mins
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- Total
- 40 mins
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- Serving
- Serves 6-8
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Ingredients
| 1 cup diced ham |
| 2 cups baby spinach |
| 1 punnet of cherry tomatoes halved |
| 2 tbsp Devondale Dairy Soft Butter |
| 8 large eggs |
| 1 cup of grated sweet potato |
| ¼ cup Devondale thickened cream |
| 1 cup Devondale 3 cheese blend |
| 1 tsp paprika |
| ½ teaspoon salt flakes |
| ½ teaspoon ground black pepper |
Directions
- Preheat oven to 165°C
- Using additional butter grease a 22cm deep pie dish or ovenproof frypan and set aside.
- In a large bowl, mix the eggs, cream, cheeses, paprika, salt and pepper and set aside.
- Place a large frypan on medium heat, add the butter and sweet potato and cook for 5 minutes, tossing frequently, then add the ham, spinach and tomato tossing frequently until the spinach just starts to wilt.
- Remove from heat.
- Combine the wet and warm ingredients together and mix to combine.
- Then pour into a buttered baking dish or oven safe frypan.
- Place in the oven and cook for 30-40 minutes or until just set.
- Can be served with salad or cut up for lunches.
