Rice, leek and prosciutto frittata

Step 1

Cook rice in a large saucepan of boiling water, following packet directions until tender. Drain. Allow to cool.

Step 2

Meanwhile, preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 19cm (base) square cake pan. Line base and sides with baking paper, allowing paper to extend 2cm above edge of pan on all sides.

Step 3

Heat oil in a large frying pan over medium heat. Add leek and prosciutto. Cook, stirring, for 5 minutes or until leek has softened. Place leek mixture in a large heatproof bowl. Add eggs, rice and half the cheese. Stir to combine.

Step 4

Pour mixture into prepared pan. Sprinkle with remaining cheese. Bake for 20 to 25 minutes or until golden and set. Serve with salad leaves.