About this recipe:Using egg whites, low-fat dairy produce and just enough ham for taste reduces the fat content.
Rachel Warren Chadd
4 tablespoons semi-skimmed milk
60g (2 1/4oz) half-fat crème fraîche
4 whole eggs
4 egg whites
2 tablespoons freshly grated Parmesan cheese
good pinch of freshly ground black pepper
1 tablespoon olive oil
2 onions, coarsely chopped
175g (6oz) lean ham, coarsely chopped
100g (3½/2oz) half-fat mozzarella cheese, grated
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Method Prep:15min › Cook:30min › Ready in:45min
In a mixing bowl, combine the milk with the crème fraîche until blended. Add the whole eggs and then the egg whites, one at a time, whisking well after each addition. Stir in the Parmesan cheese and pepper.
In a 25cm (10in) non-stick frying pan, heat the oil over moderate heat. Add the onions and cook, stirring, for 7–9 minutes or until soft and golden brown. Add the ham to the pan and cook, stirring, for a few more minutes.
Spread the ham and onion mixture evenly in the pan. Reduce the heat to low. Pour the egg and milk mixture into the pan and sprinkle over the mozzarella cheese.
Cover and cook for 15–20 minutes or until the frittata is set and puffed. Transfer to a serving plate, cut into wedges and serve.
Absolutely delicious! So quick, simple and tasty - and such a good starting point for lots of other variations. Maybe Indian style, with curry seasoning and roasted chicken instead of the bacon; maybe Italian style with chopped sausage and basil; maybe Spanish style, with chorizo and jalapenos.... Thanks for a great recipe! - 24 Mar 2010