Ham & Cheese Frittata

This recipe works in combination with: Bacon, Poached Egg & Rocket Salad, Brie & Rocket Pasta, Pan-Seared Salmon with Creamed Peas, Peppered Salmon with Brie Sauce.

An Italian omelette with potato, ham and Brie served with a simple rocket salad.


  • 35g of Brie, thinly sliced
  • 10g of wild rocket leaves
  • 1/2 small red onion, finely chopped
  • 30g of ham, diced
  • 1 medium new potato (approx 70g), halved and thinly sliced
  • 2 medium eggs, beaten
  • 4 tsp vegetable oil
  • 1/2 tsp vinegar
  • 1 tbsp milk
  • Serves: 1
  • Course: Lunch
  • Preparation time: 5 mins
  • Cooking time: 15 mins
  • Price per person: £1.50
  • Store cupboard: Basic
  • Calories per serving: 373
  • 5-a-day per serving: 0.5
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Ham & Cheese Frittata photo

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  1. Cook the potato in lightly salted boiling water for 6 minutes, or until tender.
  2. To make the dressing, mix together 2 tsp oil and the vinegar. Season with salt and pepper and set aside.
  3. Preheat the grill to high. Mix the eggs and milk and season with salt and pepper. Heat 2 tsp oil in a small frying pan and fry the onion for 2-3 minutes, or until soft. Add the cooked potatoes, ham and Brie and heat through.
  4. Pour in the beaten egg mixture, making sure the other ingredients are covered. Stir the egg mixture to break it up a little as it begins to cook. Cook for 2-3 minutes over a medium heat, or until the edge of the frittata begins to set.
  5. Place the frittata pan under the grill for 4-5 minutes, or until the egg is cooked and the top is golden. To serve, toss the rocket leaves with the dressing and serve alongside the cooked fritatta.

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