Oak smoked ham and pepper frittata recipe

  • Serves 2
  • 15 mins to prepare and 6 mins to cook
  • 360 calories / serving
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Oak Smoked Ham and Pepper Frittata (h)

Boil the potatoes for 10 minutes or until tender. Run under cold water then slice thickly.

Meanwhile, heat the rapeseed oil in a 24cm frying pan and fry the pepper for 2 minutes. Add the sliced potatoes and fry for 1-2 minutes. Add the ham. Mix the eggs and milk together and season. Pour into the pan. Cook gently for 3 minutes, loosening the edges with a spatula.

Place under a pre-heated grill for 3 minutes until golden and set throughout. Serve with a fresh leaf salad.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 250g new potatoes
  • 1tbsp rapeseed oil
  • 1 red pepper, diced
  • 75g oak smoked ham, diced
  • 4 medium eggs, beaten
  • 2tbsp semi skimmed milk
  • Energy 1510kj 360kcal 18%
  • Fat 19g 27%
  • Saturates 4g 20%
  • Sugars 8g 9%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 26.3g Protein 22.8g Fibre 3.4g

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