HAM FRITTATA with RAINBOW SALADServes: 2 - 4 Prep Time: 20 mins Cooking Time: 20 mins
3 Tbls olive oil
8 Potter’s free range eggs
1 red pepper
1 yellow pepper
1 small courgette – grated
8 cherry tomatoes – halved
50g grated cheddar
Handful of soft herbs – such as dill, chervil or fennel
1 cup red cabbage – sliced
1 cup of mixed leaves – such as rocket or watercress
For the frittata
Preheat your oven to 180c. In a large, oven proof, non-stick frying pan, heat 1 tablespoon of olive oil and 10g butter. In a bowl, put the diced ham, grated courgette, 1/2 a diced yellow and red pepper and 8 eggs. Mix together to combine and season with a good sprinkling of sea salt and a twist or 2 of black pepper. When the pan is hot and the butter is beginning to sizzle, carefully pour the egg mix into the pan. Gently move the mixture around the pan with a wooden spoon or rubber scraper as if you are making scrambled eggs. After 1 minute of this, reduce the heat and leave the mixture to cook at the bottom and form a crust.
Place the cherry tomatoes onto the top of the egg, sprinkle with the grated cheese and transfer to the hot oven. Cook for 12 to 15 minutes or until the egg has almost cooked through but ever so slightly runny. Set aside to cool slightly.
For the salad
De-seed and slice the remaining red and yellow pepper and place in a large salad bowl with the salad leaves and herbs. Finely shred 1/4 red cabbage and place in the bowl with the peppers. Peel a carrot and either shred with a julienne peeler or peeler and add to the other salad ingredients. Dress lightly with a squeeze of lemon, the remaining olive oil and a sprinkling of sea salt.
Cut the warm frittata into wedges and sprinkle with some extra soft herbs. Serve with a big bowl of zingy rainbow salad and a glass of crisp white wine or homemade lemonade. This recipe is also great cold as part of a picnic.