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“easy for a Monday night! Use whatever veges you have, and swap the ham or bacon or sausage - whatever's handy!”

Ingredients Nutrition

  • 2 large potatoes, sliced
  • 1 small onion, diced
  • 1 teaspoon garlic, minced
  • 1 tablespoon olive oil
  • 2 cups ham, shredded or cubed
  • 1 large carrot, grated
  • 2 cups bok choy, shredded (can use spinach, silverbeet etc but I think bok choy has the best flavour)
  • 12 cup parsley, chopped
  • 3 eggs
  • 13 cup milk
  • 2 tablespoons water
  • 12 teaspoon all purpose seasoning
  • salt and pepper, to taste
  • 2 cups cheese, grated


  1. Microwave potatoes for approx 5 minutes or until just tender.
  2. In a large, oven-proof frying pan, saute onions and garlic in the olive oil over a medium heat until soft.
  3. Add potatoes to pan, cook for 2-3 minutes or until golden.
  4. Add ham and cook for a further minute. Then add the remaining veges and stir fry for another couple of minutes.
  5. In a small bowl, beat egg, milk and water together. Add seasoning and half the cheese, mix well.
  6. Reduce heat on pan, pour in egg mixture. Cook for approx 5-8 minutes, pushing the sides of the frittata down to allow egg to cook.
  7. Sprinkle remaining cheese over the top of the frittata, then cook under preheated grill until golden brown and egg is fully cooked through.
  8. Cut into wedges, serve hot or cold with salad.

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