Ham Hock, Courgette & Mint Frittata2014-09-22
- Servings : 6
- Cook Time : 2:00 h
- Ready In : 2:00 h
A great recipe for family lunches.
- 600 grams Ham Hock
- 4 Courgettes, (approx. 350g), sliced into rounds
- 2 tablespoon(s) Olive Oil
- 1 Clove Garlic, Crushed
- 8 Eggs
- 1/2 cup(s) Cream
- 1 teaspoon(s) Fennel seeds, crushed slightly with a rolling pin
- 1 handful(s) Fresh mint, roughly chopped
Place the ham hock in a saucepan and cover with water. Bring to the boil and simmer slowly on the stove for 1.5 hours until the meat is falling off the bone. Allow to cool, then remove meat (you can freeze the liquid for pork stock), and discard the bone.
Place the sliced courgettes in an oven proof, non-stick frying pan and cook over a medium heat until just wilted. Add the garlic and cook for a minute.
In a large bowl, beat the eggs with the cream, fennel seeds and fresh mint. Pour this mixture over the courgettes and turn the heat to medium/low.
Preheat the grill. Cook for about 7-8 minutes on the stove, and then move to under the grill. Cook for a few minutes under the grill until the frittata is cooked through and golden brown. Pile the shredded bits of ham hock on top of the frittata and decorate with mint. Serve warm.