6 Serves
43 Mins
Preheat your oven to 220°C and line the bottom of a springform pan with parchment paper, ensuring some overhang to prevent leaks.
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KoreanVitamin E
0 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
12 µg / 400 µgCalcium
969 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
41 mg / 420 mgPhosphorus
720 mg / 1,250 mgPotassium
238 mg / 4,700 mgSodium
1241 mg / 2,300 mgZinc
5 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
27 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
3 g / 20 gCholesterol
46 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 gGrate the cheese using a box grater and prepare the ham by slicing or dicing it as needed.
In a large mixing bowl, combine the general batter ingredients and whisk thoroughly for one to two minutes until smooth.
Pour half of the batter into the prepared springform pan, then evenly distribute the ham and cheese over the top before covering with the remaining batter.
Bake in the preheated oven for 20 to 25 minutes, or until the top is golden brown, then allow it to rest for a few minutes before releasing from the pan and serving with fresh herbs.
6
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Austrian