Spring Frittata

I had a friend who got so into frittatas that she ate them nearly every weeknight for months, declaring that "dahling, you can just put anything in them, why eat anything else?". Her pathological propensity for frittatas probably put me off unfairly, because now I'm getting quite into them myself... she's right; you can put nearly anything in them, they're always delicious, they're healthy and also super easy and quick to make. Its almost annoying how right she was; maybe don't tell her....


  • 6 Free Range Eggs
  • 1 Onion
  • 1 or 2 Peppers
  • 1 medium Potato
  • Fresh Herbs (optional)
  • Olive Oil (for frying)

Pre-heat the oven to 180˚c

Chop the Onions and Red Peppers into thin slices

Scrub the Potatoes and dice them into 1cm or smaller chunks (the smaller they are, the quicker you can eat!)

In a pan with an oven proof handle, heat a little Olive Oil and gently fry the Onions, Red Peppers and Potato with a little pinch of Salt…

While they are cooking, gently beat the eggs together in a bowl – season with Salt & Pepper

When the Potato is cooked through (15 mins or so) and the Onions and Peppers are soft and sweet, add the eggs

Give them 2 or 3 minutes on a medium heat, and then put the frying pan into the oven for 2 or 3 minutes until the Egg is just set on the top

(If you don’t have a pan with oven proof handle – you can flip the Frittata so you fry it for a few minutes on the other side!)

Give the pan a shake to loosen the Frittata – it should be pretty easy to serve onto a plate, and you can slice it like a cake before serving, preferably with a handful of spinach, or roasted tomatoes, or some dressed lettuce?! A handful of fresh herbs (Parsley or Chives?) would be particularly good too

This is good served hot but equally good the next day cold (maybe with a squirt of Chilli Sauce!)

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