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Oak Smoked Ham, Leek And Mushroom Frittata

Yield: 2 servings

Ingredients and directions for this recipe

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.

See also:
Previous recipe Oak Knoll Creme Fettuccine
Next recipe Oakcakes

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