A massive, macro-friendly frittata designed for high volume and protein intake, featuring sweet red pepper, savoury ham, and sharp mature cheddar. Eggs are a fantastic source of high-quality protein.
diced
grated
grated, for topping
for greasing
Preheat your oven to 180°C (160°C fan/Gas Mark 4). Dice the red pepper and the half onion. Dice the ham into small pieces.
Lightly grease an oven-safe frying pan or baking dish (approximately 20cm diameter) with the olive oil. Add the diced onion and red pepper and sauté over a medium heat for 5 minutes until softened.
In a large bowl, whisk the 12 eggs until well combined. Stir in the diced ham, 30g of mature cheddar, oregano, salt, and black pepper.
Pour the egg mixture over the sautéed vegetables in the pan or baking dish. Transfer the pan to the preheated oven and bake for 20 minutes.
After 20 minutes, the frittata should be mostly set. Sprinkle the remaining 15g of grated cheddar over the top and return to the oven for a final 5 minutes, or until the cheese is melted and golden brown and the frittata is firm to the touch.
Carefully remove the frittata from the oven. Allow it to cool slightly before slicing and serving.
To ensure a fluffy frittata when using a high volume of eggs, make sure your oven-safe dish is deep enough. If you don't have a suitable pan, use a standard 20cm square baking dish.
If you prefer a lighter texture, you can substitute 4 of the whole eggs with 8 egg whites, reducing the overall fat content while maintaining high protein.