Recipe for Oak Smoked Ham, Leek and Mushroom Frittata 
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Yield:
2 servings
Ingredients:
Amount Ingredient
2 tsp Olive oil
1 sm Onion, peeled and finely chopped
1 x Leek, washed and finely sliced
1 x 10 grams pac porcini mushrooms, soaked as per pack instructions and chopped
15 gm Unsalted butter, ( 1/2oz)
1 x 125 gram pac outdoor reared ham, cut into 1cm ( 1/2 inch) dice
20 gm Macaroni, cooked and refreshed (3/4oz)
3 lrg Size eggs, beaten and strained
Salt and freshly ground black pepper
Instructions:
Instructions: Heat 1 teaspoon of olive oil in a medium sized frying pan, add the chopped onion and saute for 4-5 minutes over a low heat until soft and golden.

Add the leeks and mushroom to the cooked onions and continue to cook for a further 4-5 minutes, until soft. Add in the butter. Pour the mixture into a large bowl and cool for about 5 minutes.

Mix the ham, macaroni and beaten eggs in, stir well and season.

Heat the remaining olive oil in a 20cm (8 inch) non-stick frying pan. Ladle the mixture in and cook for 6-8 minutes.

Preheat the grill to a moderate heat. Sprinkle over the parmesan and place under the grill for 2 minutes, or until golden brown.

Remove from grill loosen with a palate knife and slide onto a plate, cheese side uppermost and serve either hot or cold.

NOTES : A traditional Italian style omelette with ham and vegetables.Suitable to eat hot or cold.

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