This makes a tasty meal - serve warm with salad, or cold for a lunchbox or picnic.
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
- 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.
- In a bowl, beat the eggs with the yogurt, then mix in the pepper and half the cheese. Meanwhile, turn the grill on.
- 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.
- Sprinkle with the remaining cheese and place under the grill for 2–3 minutes until golden brown.
- Slide the frittata onto a plate, sprinkle with some chopped, fresh chives and enjoy. Alternatively, allow to cool and then refrigerate.
Chef's 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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