Ratatouille frittata with chips
Serves 4 Ready in about 55 minutes
2 onions, sliced
2 large courgettes, thickly sliced
2 red peppers, deseeded and diced
1 large aubergine, diced
Low-calorie cooking spray
6 large eggs
150g lean cooked ham, visible fat removed, chopped
6 large basil leaves, shredded
4 large potatoes, such as Desiree or King Edward, peeled and cut into chips
1 tsp dried oregano
450g cherry tomatoes on the vine
Mixed salad leaves, to serve
1 Preheat your oven to 220°C/fan 200°C/gas 7. Spread the onions, courgettes, peppers and aubergine on a non-stick baking tray in a single layer and spray with low-calorie cooking spray. Season and bake on the top shelf for 15 minutes.
2 Meanwhile, beat the eggs and stir through the ham, basil and a little seasoning. Line a 22cm-square baking tin with baking paper.
3 Turn down your oven to 200°C/ fan 180°C/gas 6. Mix the veg through the eggs and transfer to the lined tin, shaking to spread. Spread the chips on a large, non-stick baking tray in a single layer. Season, sprinkle with the oregano and spray with low-calorie cooking spray. Put the frittata on the bottom shelf of your oven and the chips above, and bake for 15 minutes.
4 Turn the chips, adding the tomatoes to one side of the tray, and bake everything for a further 15 minutes, or until the frittata is set and the chips are tender and golden.
5 Remove the frittata from the oven and leave to cool for 5 minutes (you can turn off the oven and leave the chips inside to keep them warm). Slice the frittata into 4 and serve with the chips, tomatoes and salad.
Syns per serving: FREE
MAKE SP, Serve with celeriac chips instead. Peel 1 large celeriac, cut into chips and follow the recipe as normal – easy!
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