Photo of Mushroom & ham frittata with potato salad by WW

Mushroom & ham frittata with potato salad

Points® value
Total Time
25 min
10 min
15 min
Need a fuss-free supper? A filling frittata makes good use of zero-hero eggs


New potatoes, raw

400 g, halved


100 g

Red onion

½ small, finely sliced

Calorie controlled cooking spray

4 spray(s)


300 g, roughly sliced

Tesco Honey Roast Ham

100 g, roughly chopped

Egg, whole, raw

8 medium, raw, lighly beaten

Olive Oil

2 teaspoon(s)

Balsamic vinegar

1 teaspoon(s)

Dijon Mustard

1 teaspoon(s), level


  1. Preheat the oven to 200°C, fan 180°C, 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 a 25cm 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.


Don’t love mushrooms? Try broccoli or tomatoes instead.