Pea & Gammon Frittata

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Pea & Gammon Frittata

I love making frittatas when I have left-overs as the frittata lends itself to any flavour combination and any ingredients. I used left-over gammon for this frittata and added sweet caramelised onions and frozen petit pois as a nod to the classic combination of ham and peas.  This really is a fantastic way to use the last of your Christmas Gammon and is great as brunch, lunch or even a simple supper with a zesty salad served alongside.

Pea & Gammon FrittataPea & Gammon Frittata


Pea & Gammon Frittata
Prep time
Cook time
Total time
Recipe type: Breakfast, Lunch, Brunch, Eggs,
Serves: 6-8
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 2 cups, left-over gammon, cubed
  • 1 cup cooked baby peas
  • ½ tsp paprika
  • 1 tsp salt
  • 6 eggs, beaten
  • 50ml cream
  1. Pre-heat the oven to 220°c.
  2. In an oven-proof pan, fry the onion until soft and translucent. Add the garlic and fry for another minute.
  3. Add the gammon and peas and fry for another 2 minutes. Add the paprika and salt and stir.
  4. To the beaten eggs, add the cream and pour over the gammon and peas.
  5. Allow to cook for 5 minutes on the stove and pop into the oven for 5 minutes to finish the cooking
  6. Serve with toasted sourdough/watercress salad. (This is great served at room temperature)



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Showing 2 comments
  • Bob Love

    This frittata recipe seems wrong or incomplete. Step # 4 says pour the egg & cream mixture over the potatoes. WHAT potatoes? This is the first mention of potatoes. They’re not in the ingredient list. How are the potatoes cooked?

    /s/ Bob

    • Alida Ryder

      Bob, you’re right. I have NO idea how the potato got in there. I am properly perplexed! I must’ve been writing two recipe at the same time and gotten confused! Thanks so much for pointing out my mistake, I amended the recipe immediately. 🙂

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