Mushroom & ham frittata with potato salad
2
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Need a fuss-free supper? A filling frittata makes good use of zero-hero eggs
Ingredients
New potatoes, raw
400 g
Watercress
100 g
Red onion
½ small
Calorie controlled cooking spray
4 spray(s)
Mushrooms
300 g
Tesco Honey Roast Ham
100 g
Egg, whole, raw
8 medium, raw
Olive Oil
2 teaspoon(s)
Balsamic vinegar
1 teaspoon(s)
Dijon Mustard
1 teaspoon(s), level
Instructions
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.
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