Frittata recipe

21 ratings Rate
  • 5 mins to prepare and 25 mins to cook
  • 391 calories / serving
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In a non-stick frying pan, sauté 1 large chopped onion in 2 tbsp oil for 5 minutes until pale golden.

Roughly chop 500g left over vegetables such as roast or mashed potatoes, parsnips, carrots, peas, sweetcorn or green beans. Add the vegetables to the pan and sauté over a medium heat for 5 minutes, stirring occasionally until piping hot.

Beat 6 large eggs with 1 tsp dried tarragon (optional), a pinch of dried chilli flakes and a little salt and ground black pepper. Pour into the frying pan and cook, stirring for 30 seconds. Shake the pan to level the surface, then cook over a low heat for 6-8 minutes or until the base is golden.

Sprinkle over 50g grated cheddar cheese then cook under a hot grill for about 5 minutes or until golden and bubbling on top.

Cool slightly then cut into wedges and serve with salad.


If you like add 100g ham or turkey, roughly chopped and stir in with the vegetables.

If serving vulnerable groups, elderly people, toddlers, pregnant women and people who are unwell, ensure eggs are cooked thoroughly.

  • Ingredients

  • 1 large onion
  • 2tbsp oil
  • 100g potatoes
  • 100g parsnips
  • 100g carrots
  • 100g peas
  • 100g sweetcorn
  • 100g green beans
  • 6 large eggs
  • 1tsp dried tarragon
  • pinch of dried chilli flakes
  • salt
  • ground black pepper
  • 50g grated cheddar cheese
  • Energy 1630kj 391kcal 20%
  • Fat 23g 33%
  • Saturates 7g 36%
  • Sugars 8g 6%
  • Salt 2.6g 43%

of the reference intake
Carbohydrate 16.9g Protein 25.3g Fibre 6g


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