Lunch Box Ham & Cheddar Frittata

Melt the butter in a medium non-stick ovenproof frypan over medium heat. Add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions get very soft, about 10-15 minutes. Spread onion on a plate to cool.

Meanwhile, whisk the eggs and milk in a large bowl and season with salt and pepper, until smooth.

Once the onions are cool, stir into the eggs with the ham, herbs and cheese.

Preheat the oven to 180°C/fan 160°C/gas 4.

Reheat the non-stick frypan over low-medium heat and pour the frittata mixture into the pan, stirring to ensure the fillings are evenly arranged. Cook, stirring gently a couple times in the first minutes of cooking. Let the mixture cook undisturbed until the bottom sets, about 5 minutes.

Transfer the ovenproof frypan to the oven and cook until the eggs are just set and golden brown, about 5 minutes. Take care not to overcook or the eggs will be dry. Remove from the oven, cover, and set aside for 5 minutes while you combine ingredients for yogurt dip in a small bowl. Invert the frittata onto a large plate or platter. Cut into wedges or squares and serve warm or at room temperature with dip, vegetables, crackers and fruit for a complete lunch.