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Oak Smoked Ham, Leek And Mushroom Frittata

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  • 2 ts Olive oil
  • 1 sm Onion; peeled and finely chopped
  • 1 Leek; washed and finely sliced
  • 1 10 grams pac porcini mushrooms; soaked as per pack instructions and chopped
  • 15 g Unsalted butter; ( 1/2oz)
  • 1 125 gram pac outdoor reared ham; cut into 1cm ( 1/2 inch) dice
  • 20 g Macaroni; cooked and refreshed (3/4oz)
  • 3 lg Size eggs; beaten and strained
  • Salt and freshly ground black pepper
  • 1 tb 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.