Ingredients
- 2 tbs olive oil
- 1 thinly sliced red onion
- 9 eggs
- 200g free range leg ham cut into 1cm cubes
- 1 cup (120g) frozen baby peas (not thawed)
- 2 cups cooked macaroni or other short pasta
- 1 cup (120g) grated cheddar cheese
- chutney to serve
Ham, cheese and pea frittata
Method
Heat oil in a 22cm ovenproof frypan over medium heat. Cook onion, stirring, for 2-3 minutes until softened but not coloured.
Meanwhile, whisk eggs in a bowl with salt and pepper. Add ham, peas, pasta and cheese to pan with onion.
Pour over the eggs, then reduce heat to very low and cook for 6-8 minutes until almost firm, tilting the pan and drawing in the sides from time to time so egg cooks evenly.
Preheat the grill to medium, then place pan under the grill for 3-4 minutes until top is golden.
Cool slightly, then turn out and slice. Serve with chutney and salad.
Submitted byBenjamin Christie
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