An omelette filled with cubes of roast gammon, peas and feta cheese - a delicious recipe for brunch or a light lunch. This recipe is a mouthwatering leftovers idea from our roast gammon with citrus glaze dish. The leftover meat needs to be thoroughly reheated until piping hot and should never be reheated more than once. Preheat the grill to high. Stir the mint, peas and gammon into the eggs and season. Place the oil in a 20cm (8in) non-stick frying pan over a medium heat and once hot pour in the egg mixture. Cook for a minute, moving the egg mixture around to help it cook, then scatter over the feta. Cook for another 2?3 minutes. Put the pan under the grill for 3 dž minutes, until the top of the frittata is golden and cooked. Turn out onto a plate and serve with ketchup, if using.
