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.

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Pea & Gammon Frittata

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Course: Breakfast, Brunch, Eggs, Lunch

Servings: 6 -8

Author: Alida Ryder

Ingredients

• 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
• 50 ml cream

Instructions

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)