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Creamy pepper & ham frittata
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225g salad potatoes, sliced
4 essential Waitrose Medium Eggs, beaten
150ml pot half fat crème fraîche
½ x 25g pack fresh chives, chopped
½ tbsp olive oil
1 red pepper, diced
4 slices oak smoked ham, diced
25g Waitrose Lighter Mature Cheese, grated
1. Boil the potatoes for 10 minutes (until tender), drain.
2. Meanwhile, mix together the eggs, crème fraîche and chives then season.
3. Heat the oil in a 23cm frying pan and fry the pepper for 2 minutes, add the potatoes and ham and fry for 2 minutes. Pour in the egg mixture, stir to mix and cook gently for 3-4 minutes. Sprinkle with cheese and place under a preheated grill for 2-3 minutes until golden.
4. Cool slightly before cutting into squares and serve with salad.
Typical values per serving:
This recipe was first published in May 2015.