• Toast
• Salad of choice
• 1 tsp olive oil
• 40g cheddar cheese, grated
• 150g leftover potatoes, diced
• 75g leftover ham, cut into bitesize pieces
• u00bc tsp salt and black pepper
• 50ml cream
• 8 eggs

1. In a large bowl, whisk the eggs, cream salt and pepper together. Add the ham, potato and cheese and mix.
2. Heat half a tablespoon of oil in a medium-sized non-stick frying pan, over a medium heat, when hot add the egg mixture, cook for 2-3 minutes, stirring the eggs gently. Reduce the heat to low and cook a further 5-8 minutes without stirring to allow the eggs to set on the bottom. To finish cooking the top of the frittata, preheat the grill to medium high and place the frittata under the grill with door open for 3-5 minutes until the top is set. Run a rubber spatula around the edge of the frittata and the pan to release it. To remove and serve the frittata, place a wooden board or serving plate on top of the pan, holding it in place, then turn both over and remove the frying pan.
3. Serve the frittata hot, or cold.