Frittata
Learn how to make a good frittata, and you'll never be hungry again! Eggs, vegetables, and a little cheese come together for a perfect breakfast, lunch, or simple dinner. This recipe is very adaptable so use whatever is in your fridge! It's a great place to use up half an onion, extra roasted vegetables, half a punnet of cherry tomatoes, or any leftover herbs. We've used parmesan here, which could be substituted for a little goat cheese or feta. Get your frittata technique down, and learn to become an intuitive, freestyling kind of cook. You've got this!
Ingredients 10
1 onion, red, thinly sliced
2 cloves garlic, thinly sliced
1⁄3 cup green olives, roughly chopped
2 potatoes, medium, about 400g, thinly sliced
2 cups baby spinach, about 60g
10 eggs, free range
1⁄2 tsp salt
1⁄2 tsp black pepper, cracked
1⁄3 cup parmesan, grated
4 tbsp extra virgin olive oil, divided
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 8
Preheat the oven to 180°C. Place whole in a medium pot of cold salted water and bring to the boil. Cook for 15 minutes, until parboiled or easily pierced with a knife. Drain and set potatoes aside to cool.
Prepare your ingredients by thinly slicing the and and roughly chopping the . When cool enough to handle, cut the cooked into thin slices.
Heat a large oven-proof frypan over medium heat and add half the . Add the with a pinch of , and sauté for 5 minutes, then add the and cook for another 2 minutes.
Add in the and cook for 7-10 minutes, stirring every now and then, until golden. Then add the and , and cook for a few more minutes until the spinach has wilted. Remove from the heat.
In a medium sized bowl, whisk the with and and . Tip the mixture from the pan into the whisked eggs and gently mix.
Return the pan to the stove and turn the heat up to high. Once the pan is hot and add in the remaining 2 tablespoons of olive oil, then pour the egg mixture back into the pan. The edges should frill up a little. Reduce the heat to low and cook for 10 minutes. Don't worry, it is still meant to be liquidy on top.
Transfer the frypan to the oven and cook for about 10 minutes, it's ok if the oven door can't close completely. The frittata will be ready when the has set and the frittata is nicely puffed up.
Serve with a simple, herby green salad.
Clove Kitchen's tips
Frittatas start in a frypan on the stovetop, then end up in the oven for the last 10 minutes of cooking. Most metal frypans can go in the oven; if your pan has a plastic handle, wrap it in a tea towel, leave the oven door open with the handle sticking out.
Helpful tips
How long can can I store frittata once cooked?
Can I prepare the ingredients in advance?
Can I use a different type of cheese instead of parmesan?
Can I add other vegetables to this frittata?
Rate this recipe
Notes
5
