Ploughman’s frittata
Serves: 2 (with leftovers for another meal)
Prep time: 30 minsTotal time: 
Recipe photograph by Debby Lewis-Harrison
Ploughman’s frittata
All the flavours of a classic ploughman’s lunch in the form of a frittata, served with a beetroot salad
Serves: 2 (with leftovers for another meal)
Prep time: 30 minsTotal time: 
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Nutritional information (1 of 4 portions)
Calories
451Kcal
Fat
26gr
Saturates
9gr
Carbs
25gr
Sugars
17gr
Fibre
4gr
Protein
28gr
Salt
1.7gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, in her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
Ingredients
- 1 ciabatta roll
- 5 tsp olive oil, plus 1 tbsp
- 250g cherry tomatoes on the vine
- 6 medium eggs
- 120g wafer thin smoked ham, chopped
- 100g Red Leicester or cheddar, coarsely grated
- 75g ploughman’s plum chutney or pickle
- 1 x 250g pack natural beetroot, drained
- 1½ tbsp cider vinegar
- 1 x 250g pack sweet leaf salad, or similar
Step by step
- Preheat the grill and place a non-stick frying pan with a 20cm base diameter on the hob. Tear the ciabatta roll into chunky croutons, add to a bowl then massage in 2 teaspoons of olive oil plus some seasoning. Fry in the hot pan for 5-7 minutes until crisp and golden, stirring regularly.
- Meanwhile, put the cherry tomatoes in a heatproof dish or small roasting tin. Drizzle with 1 teaspoon of oil, season and grill for 8-10 minutes until soft. Set aside.
- Beat the eggs with seasoning then stir in the ham and two-thirds of the cheese then tip in the crispy croutons and gently mix together. Return the pan to the hob and add 2 teaspoons of oil, swirling it around to coat the pan. Pour in the frittata mixture, then randomly add small spoonfuls of the chutney. Cook on a medium heat for about 8 minutes or until mostly set; use a silicone spatula to gently shape and loosen the edges of the frittata as it cooks.
- Chop the beetroot into matchsticks (or grate coarsely) and toss with 1⁄2 tablespoon of vinegar and seasoning. Whisk the rest of the vinegar with 1 tablespoon of olive oil and seasoning; toss with the salad leaves.
- Scatter the rest of the cheese over the frittata and pop under the grill for 3 minutes or until set (protect the pan handle if necessary). The frittata is best left to settle for about 10 minutes after cooking. Slice and serve a quarter of the frittata per person, with the beetroot slaw and leaf salad, plus the roasted tomatoes.
- If serving two for supper, only dress half the salad leaves. Leftovers keep for up to 2 days in the fridge for another meal.
