Ploughman's frittata slice
Serves: 6-8
Prep time: 15 minsTotal time: 
Recipe photograph by Kris Kirkham
Ploughman's frittata slice
All the best bits of a ploughman’s lunch in a handy portable slice. A crumbly Wensleydale and vintage cheddar make a great mix, but you can swap in any cheese you like
Serves: 6-8
Prep time: 15 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
272Kcal
Fat
19gr
Saturates
8gr
Carbs
2gr
Sugars
2gr
Fibre
1gr
Protein
22gr
Salt
2.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 250g vine cherry tomatoes
- ½ tbsp rapeseed oil, plus extra to grease
- ½ tsp caster sugar
- 160g prosciutto
- 8 medium eggs
- 4 tbsp whole milk
- 100g Wensleydale, crumbled
- 100g vintage cheddar, grated
- 75g pickled onions in sweet vinegar, drained and finely sliced
- handful of chives, snipped
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Halve the tomatoes and place in a small roasting tray. Drizzle over the oil and sprinkle with the sugar. Season well and roast for 20 minutes, until soft. Remove from the oven and set aside to cool.
- Grease and line a shallow roasting tin, about 20 x 27cm at the base. Carefully line the tin with slices of prosciutto, overlapping them slightly so the whole surface area of the tray is covered.
- Break the eggs into a large bowl and whisk together with the milk. Gently stir through both cheeses, the pickled onions, chives and roasted tomatoes and season well. Pour into the tray, then fold the overhanging prosciutto over the filling at the edges. Bake for 20-25 minutes, or until the frittata is golden and firm to the touch.
-
Remove from the oven and cool in the tin. Lift out and wrap in baking paper or kitchen foil and chill until ready to take to your picnic. Cut into chunky slices to serve.To storeLeftovers keep for up to 3 days in the fridge.
