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Ham, leek and Parmesan frittata

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This makes a tasty meal - serve warm with salad, or cold for a lunchbox or picnic.
Serves
1
Prep
5 minutes
Cook
10-12 minutes
Each 276g serving contains (excludes serving suggestion)
KCal
280
Carbs
5.20g
Fibre
2.90g
Protein
23.00g
Fat
18.10g
Saturates
5.70g
Sugars
2.50g
Salt
1.30g
Portion Fruit & Veg
1
Ingredients
Ingredients
1 tsp sunflower oil
1 slice ham, chopped into small pieces
1 small leek (approx 100-120g), finely sliced
2 medium free-range eggs
1 tbsp low-fat yogurt
pinch white pepper
10g Parmesan, finely grated
fresh chives, to serve
Method
  1. Add the oil to a small frying pan over a low-medium heat, then add the chopped ham and leek, and stir until the leek has softened, about 3–4 minutes.
  2. In a bowl, beat the eggs with the yogurt, then mix in the pepper and half the cheese. Meanwhile, turn the grill on.
  3. Pour the egg mixture into the pan and mix quickly with a fork. Allow to cook for 1 minute, then stir again. Cook for another 1–2 minutes, constantly easing the edges of the frittata away from the sides of the pan.
  4. Sprinkle with the remaining cheese and place under the grill for 2–3 minutes until golden brown.
  5. Slide the frittata onto a plate, sprinkle with some chopped, fresh chives and enjoy. Alternatively, allow to cool and then refrigerate.
Chefs tips
  • Parmesan has a strong flavour, so you don't need to use very much to get a fantastic cheesy flavour, but with less fat.
  • Store unused Parmesan in greaseproof paper inside a polythene bag in the fridge, as clingfilm makes it sweat.
  • Use a small frying pan for this recipe.
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