Feta, herb and Prosciutto omelette

Serves 2

6 large eggs Splash of milk Salt and black pepper 20g butter 1 tbsp olive oil 1 red onion, thinly sliced 6 baby new potatoes, cooked and sliced 2 tbsp fresh chives, chopped 2 tbsp fresh parsley, chopped 80g Feta cheese, crumbled 4 slices of prosciutto, torn

To serve:

Fresh chives, chopped 40g Parmesan, shaved Green salad

1 In a large bowl, lightly whisk the eggs together with the milk. Season with salt and pepper and set aside.

2 Heat the butter and oil in a 25cm ovenproof non-stick pan over a medium-low heat. Add the onion and cook for 6-7 minutes, until soft and caramelised.

3 Add the sliced potatoes and season. Cook for 2-3 minutes, then add the herbs and stir everything together. Turn the grill on to a medium-high heat.

4 Add the beaten eggs to the pan. Cook gently for 4-5 minutes. Scatter with the Feta and arrange the slices of prosciutto on top.

5 Once the frittata is cooked around the edges, place it under the grill for five minutes.

6 Once cooked, gently slide the frittata out of the pan onto a serving plate.

7 Scatter with chives and the Parmesan shavings. Serve hot or cold.

Per Serving: 664kcals, 45g fat (20.3g saturated), 25.8g carbs, 5.5g sugars, 40.4g protein, 2.6g fibre, 1.909g sodium