Feta, herb and Proscuitto omelette

0
11
Serves 2

 Ingredients:

  • 1 tbsp olive oil
  • 20g butter
  • 1 red onion, thinly sliced
  • 6 baby new potatoes, cooked and sliced
  • 6 large eggs
  • Splash of milk
  • Salt and black pepper
  • 2 tbsp fresh chives, chopped
  • 2 tbsp fresh parsley, chopped
  • 80g Feta cheese, crumbled
  • 4 slices of prosciutto, torn

To serve:

  • Fresh chives, chopped
  • 40g Parmesan, shaved
  • Green salad

Method:

  1. In a large bowl, lightly whisk the eggs together with the milk. Season with salt and pepper and set aside.
  2. Heat the butter and oil in a 25cm ovenproof non-stick pan over a medium-low heat. Add the onion and cook for 6-7 minutes, stirring occasionally, until soft and caramelised.
  3. Add the sliced potatoes and season. Cook for 2-3 minutes, then add the herbs and stir everything together. Turn the grill on to a medium-high heat.
  4. With the heat still on medium-low, add the beaten eggs. Cook gently for 4-5 minutes. Scatter with the Feta and arrange the slices of prosciutto on top.
  5. Once the frittata is cooked around the edges, place it under the grill for five minutes.
  6. Once cooked, gently slide the frittata out of the pan onto a serving plate.
  7. Scatter with some more freshly chopped chives and the Parmesan shavings. Serve hot or cold with a fresh green salad.

Nutritional information:

Per serving: 664kcals, 45g fat (20.3g saturated), 25.8g carbs, 5.5g sugars, 40.4g protein, 2.6g fibre, 1.909g sodium