How To Make Frittata Recipe Uk Simple

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The frittata, a delectable Italian egg dish brimming with flavour and versatility, has become a staple in kitchens across the UK. Its beauty lies in its simplicity – a symphony of eggs, cheese, and your choice of fillings, all baked together to create a fluffy, golden masterpiece. Whether you’re whipping it up for a satisfying breakfast, a light lunch, or a delightful dinner, the frittata is a guaranteed crowd-pleaser.


Anything-goes frittata
Anything-goes frittata

8 large eggs

  • 1/4 cup milk (whole, semi-skimmed, or skimmed, depending on your preference)
  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 1 red bell pepper, diced
  • 150g (5oz) cherry tomatoes, halved
  • 100g (3.5oz) shredded cheddar cheese (or a cheese of your choice, such as mozzarella, parmesan, or feta)
  • Salt and freshly ground black pepper, to taste
  • A handful of fresh herbs, such as parsley, chives, or basil (chopped, optional)

  • Optional additional fillings:

    Cooked diced ham, chorizo, or other sausage

  • Roasted vegetables (courgettes, aubergine, broccoli)
  • Chopped spinach or kale
  • Cooked leftover meats or fish

  • Directions:

    1. Preheat your oven to 180°C (350°F/Gas Mark 4). Grease a large ovenproof frying pan or oven dish with olive oil.

    2. Whisk together the eggs and milk in a large bowl. Season generously with salt and pepper.

    3. Heat the olive oil in your pan over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.

    4. Add the red bell pepper and cook for another 2-3 minutes. Incorporate any additional vegetables you’re using and cook until tender-crisp (adjust cooking time depending on the chosen vegetables).

    5. Pour the egg mixture into the pan with the softened vegetables. Gently stir to distribute the ingredients evenly.

    6. Scatter the cheese over the top of the frittata. If using fresh herbs, sprinkle them over the cheese now.

    7. Transfer the pan to the preheated oven and bake for 20-25 minutes, or until the eggs are set and the top is golden brown. A skewer inserted into the centre should come out clean.

    8. Remove the frittata from the oven and let it cool slightly in the pan for 5-10 minutes before slicing and serving. Enjoy warm or at room temperature.

    Nutritional Facts:

    (Please note that this is an approximate nutritional breakdown and will vary depending on the specific ingredients used.)

    Calories: Approximately 250 per serving (based on an 8-slice frittata)

  • Protein: Around 15g per serving
  • Fat: Approximately 12g per serving (of which around 4g will be saturated fat)
  • Carbohydrates: Roughly 5g per serving

  • This recipe is a fantastic source of protein and healthy fats, making it a balanced and satisfying meal.


    The beauty of the frittata lies in its adaptability. Don’t be afraid to experiment with different fillings and cheeses to create your own unique flavour combinations. Leftovers can be stored in the fridge for up to 3 days and enjoyed cold or reheated. So, the next time you’re looking for a fuss-free yet impressive dish, give the frittata a try. You won’t be disappointed!

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of milk?

    Absolutely! You can substitute the milk with cream for a richer flavour, vegetable stock for a vegan option, or even water if you prefer.

    2. What if I don’t have an ovenproof pan?

    No problem! Simply cook the frittata on the stovetop over medium heat until the bottom is set. Then, carefully transfer the pan to a preheated grill and cook for a further 5-7 minutes, or until the top is golden brown.

    3. How can I tell if my frittata is cooked through?

    Insert a skewer into the centre of the frittata. If it comes out clean, the eggs are set, and your frittata is ready.

    4. Can I use leftover vegetables in my frittata?

    Absolutely! Leftover roasted vegetables, cooked spinach, or leftover cooked meats are all fantastic additions to a frittata.

    5. How long will a frittata last in the fridge?