Ham hock and red pepper frittata

Seldom are recipes so simple to make and satisfying to eat, but this one really hits the mark.

SERVES 4 PREP 5 MINS COOK 20 MINS

✱ 1tbsp olive oil

✱ 2 romano peppers, deseeded and thinly sliced

✱ 6 eggs

✱ 50g fresh wholemeal breadcrumbs

✱ 6 spring onions, thinly sliced

✱ 180g pack shredded ham hock

✱ 2tbsp chopped parsley

✱ 75g Taleggio or mature Cheddar, cut into small pieces

✱ Green salad, to serve

1 Heat the oil in a 20cm non-stick ovenproof frying pan. Add the peppers and cook gently for 10 mins until softened.

2 Meanwhile, crack eggs into a large bowl and beat well. Stir in the breadcrumbs, spring onions, ham hock and herbs, then lightly season. Stir in the cooked peppers.

3 Heat the grill to medium. Pour the egg mixture into the hot pan, then cook on a very low heat for 6-7 mins, until the egg is almost completely set. Scatter over the cheese, pressing the pieces lightly into the frittata.

4 Place the pan under the grill for 2-3 mins until golden brown and cooked through. Slide onto a chopping board and cut into wedges. Serve with salad.

Per serving: 350 cals, 20g fat, 8g sat fat, 12.5g carbs

FOOD ED’S TIP If you want to tone down the spice, serve with a dollop of low fat yogurt to cool the heat. Alternatively, swap for a red pepper pesto.