Everyday Frittata

Stories & Pictures | May 29, 2013 | By


What we cook everyday, we don’t usually celebrate or talk about. Perhaps because it’s not fancy enough and yet it is everyday food, our staple; food that we fall back on time and time again. Well this is the story with this Frittata. I remember seeing the recipe in a magazine some years ago. I made it so many times that I completely forgot its origins. Basically this is the kind of Frittata where anything goes in it….from start to finish I would say it should take an hour of preparing and cooking. Ideally you could boil the potatoes and prepare most ingredients in the morning, then keep cool until you decide to cook it in the evening. It is really one of these amazing things that you will cook every month when you have loads of eggs and vegetables in your pantry and you just don’t know what to do with them. It tastes better the next day and can feed up to 7/8 people.

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On the subject of everyday food, another staple that children love and adults enjoy too is chicken escalopes. I use Japanese Panko bread crumbs mixed with easy cook oats and shallow fry the chicken fillets, served with a side of steamed corn, peas and baby broccoli. Nice and tasty.


Flour the chicken fillets, dip in egg, coat in breadcrumbs and oats and fry.

Flour the chicken fillets, dip in egg, coat in breadcrumbs and oats and fry.


  • 12 medium size organic eggs
  • 10 boiled baby potatoes
  • 200 g Greek Feta Cheese
  • 200 g Parmesan Cheese
  • 2 Carrots grated
  • I red pepper dices into cubes
  • 140 g washed and dried baby spinach leaves (buy the pre washed ones)
  • 1 large onion diced into your preferred size cubes similar to pepper
  • a handful of parsley leaves, minced
  • 1 cup semi skimmed milk
  • 5 crushed garlic
  • 1 tsp rosemary
  • 1 tsp oregano
  • 1 tsp pepper
  • 2 table-spoon mixed olive oil and grape seed oil

* It is very important that you use the right size frying pan, that it is non stick and the handle can be inside a hot oven. I use a 28 cm/11 inch pan. the 12 eggs can fit in it nicely.

Pre heat the oven 200C.

Boil potatoes and put aside. Grate carrots, also put aside. Dice the peppers and onions and keep aside. In a large bowl whisk all the eggs with milk, garlic, parsley, herbs and pepper. In a Large non stick frying pan that can also handle being in a hot oven, fry the onions and red pepper in the oil, on medium heat until semi cooked, cut the baby potatoes in half and also fry to give a little color. Add 2/3 of the carrots and cook for a minute. Add half of the spinach and half of feta cheese. Cook for 3 more minutes until the spinach wilt. Then re whisk  the egg mixture  and start pouring it in. Once it has leveled, start adding the grated parmesan, rest of the carrots and spinach on top and keep arranging around the until everything is nicely dispersed. You have enough time to play around with the ingredients and the look of the frittata as it will never cook fully on the stove top. From start to finish(up until you put the pan in the oven, this should take 10-15 minutes on the stove on medium heat. Place in the middle of the oven for 20-30 minutes until everything is firm to the touch, then place at the top part to grill for 3 minutes. Serve it with a salad of your choice. Bon Appetite

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  1. Leave a Reply

    Kitchen Butterfly
    May 30, 2013

    Yum, yum, yum. I too have forgotten about Frittatas or spanish style tortillas. They are easy to put together and taste stunning especially with the addition of herbs! We have a party this weekend, I might make one.

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