Step 1

Heat oil in a 26cm flameproof, ovenproof frying pan over medium-high heat. Add onion. Cook, stirring occasionally, for 2 minutes or until onion has softened. Add capsicum and ham. Cook, stirring, for 3 minutes or until capsicum is tender. Stir in 2 tablespoons pasta sauce.

Step 2

Whisk eggs and milk together in a large bowl. Pour over mixture in pan. Lift and tilt pan to distribute egg mixture evenly. Reduce heat to low. Cook for 8 to 10 minutes or until almost set (mixture will wobble slightly in centre). Top with mozzarella and dollop with remaining pasta sauce.

Step 3

Preheat grill on high. Grill frittata for 3 minutes or until top is golden and mixture has set. Stand for 2 minutes. Sprinkle with basil leaves. Serve with toasted baguette slices.