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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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, she is now our Senior Food Producer, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
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.
