Oak smoked ham, leek and mushroom frittata

Yield: 2 servings

Measure Ingredient
2 teaspoons Olive oil
1 small Onion; peeled and finely
\N \N ; chopped
1 \N Leek; washed and finely
\N \N ; sliced
1 \N 10 grams pac porcini mushrooms; soaked as per pack
\N \N ; instructions and
\N \N ; chopped
15 grams Unsalted butter; ( 1/2oz)
1 \N 125 gram pac outdoor reared ham; cut into 1cm ( 1/2
\N \N ; inch) dice
20 grams Macaroni; cooked and
\N \N ; refreshed (3/4oz)
3 larges Size eggs; beaten and strained
\N \N Salt and freshly ground black pepper
1 tablespoon Grated parmesan cheese

Heat 1 teaspoon of olive oil in a medium sized frying pan, add the chopped onion and saute for 4-5 minutes over a low heat until soft and golden.

Add the leeks and mushroom to the cooked onions and continue to cook for a further 4-5 minutes, until soft. Add in the butter. Pour the mixture into a large bowl and cool for about 5 minutes.

Mix the ham, macaroni and beaten eggs in, stir well and season.

Heat the remaining olive oil in a 20cm (8 inch) non-stick frying pan. Ladle the mixture in and cook for 6-8 minutes.

Preheat the grill to a moderate heat. Sprinkle over the parmesan and place under the grill for 2 minutes, or until golden brown.

Remove from grill loosen with a palate knife and slide onto a plate, cheese side uppermost and serve either hot or cold.

Converted by MC_Buster.

NOTES : A traditional Italian style omelette with ham and vegetables.Suitable to eat hot or cold.

Converted by MM_Buster v2.0l.

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