- 400g Speck, sliced thinly
- 1/2 Large Savoy Cabbage, sliced thinly
- 6 Eggs
- 50g Parmesan, grated
- 150ml Milk
- Salt & Pepper
- Extra Virgin Olive Oil
Preheat oven 200C
Roast the cabbage in a large non-stick baking tray for 10mins with a drizzle of olive oil, stirring occasionally.
Roughly chop 110g of speck and add to the cabbage and cook for a further 5mins.
In a large bowl beat the eggs, cheese, milk and season with salt and pepper.
Add the cabbage and speck to the egg mixture and mix well.
Carefully line bottom of the baking tray with the remaining slices of speck then add the content of the bowl too, spread evenly.
Bake in the oven for 20mins until the frittata is set. Once ready let cool for 10mins and turnover onto a large plate to serve.