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Kale, ham and ricotta frittatas

These gluten-free kale, ham and ricotta frittatas are perfect for picnics or an on-the-go snack. And they're super easy to make too!

Serves Makes 12

Prep Time 20 min

Cooking Time 25 min


  • 2tsp olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, crushed
  • 175g carrots, grated
  • 100g kale, chopped
  • 8 eggs
  • 125g ricotta
  • 2tbsp chopped fresh basil
  • 130g lean cooked ham, diced


    1. Heat the oven to 180°C/fan 160°C/gas 4. Line a 12 x hole muffin tin with non-stick baking paper squares or silicone cases.
    2. Heat the oil in a non-stick frying pan set over a medium heat. Gently fry the onion for 2–3 min until softened. Add the garlic and grated carrot and cook, stirring, for 2 min or until the carrot starts to soften. Add the kale and cook, stirring, until just wilted. Season with freshly ground black pepper and set aside.
    3. In a large bowl, whisk the eggs and ricotta. Add the basil, kale mixture and ham and stir well. Spoon the mixture into the prepared muffin tin.
    4. Bake for 20–25 min until golden, puffed and set. Set aside to cool for 5 min, then remove from the tin and put on a wire rack to cool. Serve warm or cold.

GLUTEN FREE? If the ham is glazed or treated, check it’s gluten free

Nutrition per serving

Read more on how we calculate nutrition.
93 7.7g 5.5g 1.8g 1.1g 2.2g 0.4g 62mg 2.6g 1mg

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