Prosciutto and Pea Fritatta

 

2017-07-21-18-33-26This is a really simple and quick dinner to rustle up when you are in a hurry. It is also super flexible, you can interchange the greens for anything that is in season, and you can serve with all sorts of sides for a delicious meal you can scale up or down depending on how hungry you are. If you are past the first few weeks of healing your gut and are now able to introduce a wider range of carbohydrates, then precooked and sliced new potatoes are a more traditional ingredient within a frittata that you can start to include. This meal is also FODMAP friendly.

For this recipe I made quite a flat frittata, almost like a pizza, by using a 20cm ovenproof frying pan. If you like a chunkier frittata, then either double the recipe (more left overs, yay!) or use a smaller frying pan. You may need to increase the cooking time accordingly. It should have a slight wobble in the middle when you take it out of the oven.

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Makes 3 servings

 

Cook Time: 20 minutes

 

Ingredients

  • 6 eggs
  • 200g frozen peas
  • 100g greens
  • 1 tbsp dripping/ ghee/ coconut oil
  • 120g prosciutto ham slices, or other dry cured ham that has not been treated with preservatives.

Method

Preheat the oven to 200C/Fan 180C/Gas 6.

Heat the dripping in an oven proof frying pan and add the peas and greens. Gently fry these until the greens have wilted slightly and the peas are no longer frozen.

Beat the eggs together in a bowl, and season this with salt and pepper. Add this to the greens in the frying pan and mix together. Cook on a medium heat for 2-3 minutes to set the bottom of the frittata.

Add the prosciutto to the frittata, layering the slices across the top and poking in roughly to the rest of the mixture.  Place the frying pan in the oven, and cook for 5-10 minutes until the egg has set, but still has a slight wobble in the centre. Remove from the oven turn out onto a board, and slice into 6 pizza shape slices. If it is a bit stuck, use a silicone spatula to gently loosen it from the pan.

I served this with my pea and mint dip, but a side of Mediterranean vegetables would also be very delicious! If you are cooking for others, a side of potato wedges would add a lovely crunch to the meal.

Frittatas are also delicious cold. I have started making these for Sunday brunch and putting the left overs into sandwich bags to take to work the next day. Meal prep is so important when trying to stick to a food regime and having a recipe like this up your sleeve will be a life saver.

Enjoy, Bee 🐝

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2 thoughts on “Prosciutto and Pea Fritatta

    1. Yes for FODMAP friendly, not so much for gut resting. Unsmoked is best with as few preservatives as you can find. You would need to chop and cook the bacon first with the greens – cured ham does not need cooking. 🙂

      Liked by 1 person

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