Ham and Mushroom Frittata


A Beautiful meal to share with friends!

Preparation time: 10 minutes

Cooking time: 20 minutes

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Serves: 4 people

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  1. Heat two tablespoons of the oil in a non-stick frying pan that is about 23-25 cm/9-10 in diameter. Add the mushroom and ham and sauté for 2-3 minutes until colored.
  2. Dry the potatoes with a clean kitchen towel and add to the pan, tossing to combine. Season generously and reduce the heat, cover with a lid or plate. Cook gently for 10 -15 minutes until cooked through and lightly golden.  Turn them over once or twice and shake the pan occasionally to ensure that they are cooked evenly.
  3. Break the eggs into a large bowl, add a good pinch of seasoning, then whisk lightly with a fork.
  4. When the potato mixture is cooked, quickly stir in the beaten eggs,  pressing it down gently.  Cook, on a low heat for about 5 minutes until there is virtually no raw egg mixture left on top of the frittata, pushing down the sides with a spatula for a curved edge. Invert on to a flat plate and slide the frittata back into the pan. Cook for another 5 minutes until just cooked through but still very moist in the centre.
  5. Serve warm or cold, turn the frittata onto a chopping board and cut into wedges. Place a wedge on each serving plate and serve with some salad leaves.


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