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Frittata recipes


The frittata is an egg-based dish, the Italian omelette, where the ingredients are mixed in with the beaten eggs.  It is usually cooked very slowly over a low heat, unlike the French omelette, which is usually cooked quickly and has the vegetables folded inside. There is also the Spanish tortilla, which is really an onion and potato frittata, and more about the potato than the eggs.


Eggs are a fantastic source of protein, and finally the cholesterol myth has been busted when studies showed egg consumption was not related to raised levels of blood cholesterol.  In fact many scientific studies now focus on the role of consumption of saturated fat and trans fats in raising the risk of cardiovascular disease, rather than blaming dietary cholesterol.


Eggs also provide an excellent source of nutrients such as iron, phosphorous, Vitamins B2, and choline (needed for B vitamin metabolism) and lutein (an antioxidant phytonutrient thought to help prevent age-related macular degeneration and cataracts).  The egg yolks contain the fat, together with valuable fat-soluble vitamins A and D, but eating an egg (such as boiled or poached, no added fat) only delivers around 75 calories.


Mixed vegetable frittata

Roughly chop 1 handful spinach, 1 pepper, 2 tomatoes, handful mushrooms or any other vegetables you like.  Heat frying pan with ˝ tbs olive oil, add vegetables and sauté for 3-5 minutes.  Roughly beat 4 eggs and pour over vegetable mixture.  Cook for a further 2 – 3 minutes on hob, then sprinkle on cheese and  cook top of frittata under pre-heated grill.

Alternatively place the egg and vegetable mix into an oven proof dish and bake in a preheated oven at 180C/350F/gas4 for 15-20 mins.  Then sprinkle cheese on the top and return to oven for a few more minutes, until evenly browned.

Makes 2 portions. Serve half frittata with green salad and use half for lunch next day, or keep two quarters in the fridge for snacks.


Other great frittata combinations:


  • Roasted red pepper, tomato, basil and parmesan
  • Red and yellow pepper, red onion, frozen peas with garlic, mint and basil
  • Spinach, onion and garlic, with a little cheese sprinkled on top
  • Roasted sweet potato or butternut squash, spinach and marjoram


It’s a great way to use up any left over vegetables – have fun and experiment – find your own combinations.






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