Ingredients
2 tbsp olive oil
1 slice ham, cut into strips
1 handful oakleaf lettuce leaves, washed
4 large free-range eggs, beaten
50g/1¾oz sun-dried tomatoes in oil, drained
75g/2¾oz artichokes in oil, drained
50g/1¾oz almond-stuffed green olives
salt and freshly ground black pepper
75g/2¾oz Brie, sliced
2 tbsp balsamic onion marmalade (from a jar)
2 tbsp chopped fresh flatleaf parsley, to serve
Method
1. Preheat the grill to medium.
2. Heat the oil in a large ovenproof frying pan and fry the ham for two minutes. Add the lettuce and fry for a further 1-2 minutes.
3. In a large bowl, combine the eggs, sun-dried tomatoes, artichokes and olives. Season with salt and freshly ground black pepper.
4. Tip the mixture into the frying pan on top of the ham and lettuce and cook over a medium heat for about five minutes.
5. Once set, flip the frittata over and lay the cheese slices on top. Place the pan under the grill to melt the cheese. Remove from the grill, spread the onion marmalade on top and slide onto a serving plate. Cut into wedges and sprinkle with chopped flatleaf parsley.
