Ham & Cheese Frittata

This recipe works in combination with: Chicken Fajita Wraps, Chicken, Stilton & Walnut Pasta, Steak & Gruyere Ciabatta, Tuna Nicoise Salad.

A simple Italian-style omelette made with ham and Gruyere cheese and served with a green salad.


  • 4 medium new potatoes (approx 70g each), halved and thinly sliced
  • 1/2 of round lettuce, leaves torn
  • 100g of Gruyère cheese, grated
  • 1 small onion (approx 110g), finely chopped
  • 120g of sliced cured ham, chopped
  • 2 tbsp vegetable oil
  • 180ml of milk
  • 6 medium eggs, beaten
  • 2 tsp vinegar
  • 1 tbsp dried mixed herbs
  • Serves: 4
  • Course: Lunch
  • Preparation time: 10 mins
  • Cooking time: 25 mins
  • Price per person: £1.68
  • Store cupboard: Basic
  • Calories per serving: 410
  • 5-a-day per serving: 0.6
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Ham & Cheese Frittata photo

1115 cooks think so


  1. Preheat the grill to high. Cook the potatoes in lightly salted boiling water for 6 minutes, or until tender.
  2. To make the dressing, mix together the vinegar and 1 tbsp oil. Season with salt and pepper and set aside.
  3. Mix the eggs, milk, cheese and mixed herbs in a bowl. Season generously with salt and pepper and set aside.
  4. Heat 1 tbsp oil in a frying pan and cook the onion for 3-4 minutes, or until soft. Stir in the ham and cooked potatoes and pour in the beaten eggs, 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 and cook for 4-5 minutes, or until the egg is cooked and the top is golden.
  6. Toss the torn lettuce leaves with the dressing and serve alongside the cooked frittata.

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