Mushroom & ham frittata with potato salad
found in Mains - Meat Dishes
Prep: 10 minutes
Cook: 15 minutes
Difficulty:
Moderate
Need a fuss-free supper? A filling frittata makes good use of zero-hero eggs
Ingredients
- 400g new potatoes
- 100g watercress
- 1⁄2 red onion, finely sliced
- 4 sprays calorie controlled cooking spray
- 300g mushrooms
- 100g roast ham, roughly chopped
- 8 eggs, lightly beaten
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- 1 tsp dijon mustard
Directions
1
Preheat the oven to 200°C / 180°C (fan oven) / 395°F / Gas Mark 6. Bring a large pan of water to a boil, add the potatoes and cook for 10 minutes, until tender. Drain, then transfer to a bowl to cool slightly.
2
Meanwhile, mist an ovenproof nonstick pan with cooking spray and set over a medium heat. Add the mushrooms to the pan and fry for 4-5 minutes until tender.
3
Add the ham and eggs to the pan and cook for 2-3 minutes, until just set. Transfer to the preheated oven and cook for a further 2 minutes, until the top is golden and set.
4
Whisk together the oil, vinegar and mustard with a little water to make a dressing; season well. Put the potatoes, watercress and onion in a serving bowl, drizzle over the dressing and toss to coat.
5
Slice the frittata into wedges and serve with the potato salad on the side.
