Frittatas are a really quick and easy meal and a great way to use up what you have in the fridge



Ready In:

30 min



Skills covered

Knife skills, Seasoning, Egg Cooking, Cooking a Meal


By: Chloe Coker

Frittatas make a fantastic quick meal / snack option.  You can add whatever you have in the fridge, they are great for picnics and they are gluten free.  Eat them hot with a side salad or cool them and keep them in the fridge for a quick snack


Follow this simple step by step and add anything you like – just make sure that the ingredients are either pre-cooked or are fried for a couple of minutes in the pan before you add the eggs






2 tbsp oil

Place an 8” frying pan (ideally with an oven proof handle) over a medium heat and add 2 tbsp olive oil


2 handfuls of vegetables:  onion / pepper / broccoli / courgettes / asparagus / cherry tomatoes

Bacon / chorizo

Quick cook additions: spinach, sweetcorn, peas

Dice the onion and chop the vegetables into bit size pieces.  Add any meat 

Fry for 5-10 minutes until soft

Add anything that only needs a minute or 2 to cook such as spinach / sweetcorn / peas for the last couple of minutes


Optional: 200g cooked potato

Add the potato to the pan and fry for a minute


3 eggs

Generous pinch of salt

Crack the eggs into a bowl.  Add the salt and beat with a fork


Optional: handful of grated cheddar / crumbled feta / goats cheese

Add any cheese to the egg mix



Tip the contents of the frying pan into the egg mix and stir until well coated



Wipe out the pan and add 2 tbsp oil.  Preheat the grill or turn on the oven to 160*c

Pour the frittata mix into the pan and cook over a low heat until set around the bottom and edges



Transfer the pan to the grill / oven (make sure it has an oven proof handle) and cook until the egg is set



Loosen the frittata around the edges of the pan and turn onto a plate.  Cut into wedges and serve with salad


Some flavours to try:

–        Broccoli, asparagus, potato and goats cheese

–        Onion, pepper, choizo and potato

–        Potato, onion, pea, ham, cheddar and sweetcorn

–        Onion, cherry tomato, spinach and cheddar  (fry the onions and tomatoes until the tomato skins burst, fry the spinach until it wilts, then add the egg)

–        Roasted vegetables and goats cheese or feta




Tips, Tricks and Teaching Info

Egg Cooking

Cook eggs at a low temperature to prevent them from overcooking – overcooked eggs go rubbery and eggy


A frittata is a good way to use up leftover roasted veg or chorizo from our roasting dish dinner recipes.