fritatta

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Onion Frittata

eggs

Parmesan

basil

sage leaves, minced

rosemary

kosher salt

black pepper

Tbsp. extra-virgin olive oil

onion

ricotta

Bon Appétit

Preheat oven to 400°. Whisk first 7 ingredients in a medium bowl; set aside. Heat oil in a medium ovenproof nonstick skillet over medium-high heat. Add onion; sauté until soft, about 6 minutes. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until frittata begins to set, about 2 minutes. Place in oven; bake until just set, 7-9 minutes. Slide the frittata onto a platter. Cut into wedges; serve hot or at room temperature.

With this easy-to-follow recipe your kids can treat you to breakfast... get printing off copies now

Omelette wedges

spring onions

new potatoes

rashers smoked bacon

tbsp sunflower oil

tsp English mustard (ready-made rather than powder)

mature cheddar

tomatoes

Finely chop the spring onions and set aside. Thickly slice the potatoes (there is no need to peel them first), then boil in a pan of lightly salted water for 10 mins until just tender. Drain.

Meanwhile snip the bacon into pieces with scissors. Heat a frying pan with 1 tsp oil, then stir-fry the bacon until it turns pink. Add the spring onions to the pan, stir briefly for a couple of secs to slightly soften, then tip the bacon and onion into a bowl. Wash and dry the frying pan.

Break the eggs into a bowl, then whisk with the mustard and a little salt and pepper. Make sure you don’t get any shell into the mix. If you are worried you might, you can break the eggs into a cup, one at a time, before adding to the bowl – or ask an adult to break them for you.

Grate the cheese and add half to the egg mixture with the cooked bacon, onions and potatoes. Gently stir to mix everything. Heat 2 tbsp oil in the pan; when it is hot, pour in the mixture, then stir a couple of times as it sets on the base of the pan to start it cooking.

Turn on the grill so it has time to heat up. Leave the omelette to cook, undisturbed, over a low heat for about 6 mins. Meanwhile, cut the tomatoes into wedges, scatter over the omelette and sprinkle with the grated cheese.

When the omelette seems set on the base, but is still a little eggy on top, put the frying pan under the grill to cook the last of the egg mixture and melt the cheese. Cool for 5 mins, then turn out of the pan. Cut into wedges and serve with ketchup, toast, tea and orange juice for a delicious family breakfast.

Fluffy vegetarian tortilla is a great meal to make with older children - this one's filled with peppers and potatoes

Spanish omelette

waxy potato,

butter

onions,

red pepper, finely chopped

pack chives

Finely slice the onions and chop the red pepper, removing the seeds. Cut the potatoes into roughly ½ cm slices.

Heat a knob of butter in a medium (about 24cm) frying pan over a low heat and cook gently for 10 – 15 until starting to go brown, add the peppers and cook for a further 5 mins.

Put the potatoes in a steamer over boiling water for 10 - 12 mins to soften. If you don’t have a steamer, put in a saucepan, cover with boiling water and simmer gently for around 8 - 10 mins until just cooked through and drain well.

Break the eggs into a jug and beat with a fork, season with a generous grind of pepper and a pinch of salt. Use scissors to snip the chives into small pieces and stir in.

Heat the grill. Add a little more butter to the frying pan and add the potatoes. Pour over the egg mixture. Cook for 15 mins until almost set and golden brown underneath - you can use a fish slice to lift the omelette up and check. Put the frying pan under the grill. Make sure the handle is outside the oven as it will become very hot and can burn. Cook for a further minute or two and serve.

The perfect stress-free summer lunch. For a non-veggie option, add a couple of slices of ham

Potato, spring onion, dill & cheese frittata

olive oil

leftover cooked new potato

dill

cheddar

In a small non-stick frying pan, heat oil over a medium heat. Add potatoes, then fry until beginning to crisp, about 8 mins. In a bowl, whisk together eggs, spring onions, dill and some seasoning. Heat the grill.

Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over cheese. After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden. Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.

If You Love an all-in-one breakfast you&#039;ll love this Tasty &amp; Highly Nutritious Low Carb Keto Frittata recipe with Healthy Fats, Spinach, Eggs &amp; much more.

Keto Frittata

bacon

mushrooms (sliced)

Butter

baby spinach

Cheddar Cheese (shredded)

Heavy Cream

Salt

Pepper

Preheat your oven to 180C/355F.

Place a cast iron frying pan over high heat.

Dice the bacon and add to the pan. Saute for 4 minutes then add the butter.

Add the mushrooms and saute for another 3 minutes.

Add the spinach and cook for another 2 minutes, until it has just wilted. Turn off the heat.

Sprinkle the cheddar over the sauteed ingredients.

In a mixing bowl, add the eggs, cream, salt and pepper. Whisk until combined.

Pour the egg mix into the pan and place the pan into the oven.

Bake for 20 minutes, or until the egg no longer jiggles.

Remove from the oven, slice into 4 pieces and serve.

This vegan Polenta Frittata is made with mushroom, tomato and basil. It&#039;s savoury and wholesome. Great for brunch or a breakfast inspired dinner.

Vegan Polenta Frittata

garlic (chopped)

coconut oil

cremini mushrooms (sliced)

yeast

paprika

cayenne (optional)

tsp sea salt

tsp pepper

polenta

vegetable broth (or water)

cherry tomatoes (chopped)

basil (chopped)

Add onion and garlic to cast iron skillet with 1 tbsp coconut oil. Cook on medium heat stirring occasionally until onion becomes translucent in colour (approx. 10 mins). Chop mushrooms and add to skillet. Cook until softened  (approx. 10 mins). Trasnfer to bowl.

In a mixing bowl add your polenta, nutritional yeast, paprika, cayenne, and salt and pepper. Mix to combine. Add 1 tsp coconut oil to skillet on medium heat and toss in your polenta mixture. Gradually pour in vegetable stock, beating polenta as you go to prevent lumps. Keep beating the polenta until the mixture thickens and starts to bubble. Then add cooked veg back to the skillet, stir to combine and season with more sea salt and pepper.

Remove pan from heat and top polenta with chopped cherry tomatoes. Turn oven to broil and cook for 5-10 mins, or until cherry tomatoes are bright and bursted.

Top 6 fritatta recipes from across the web

The most viewed fritatta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Onion Frittata

Omelette wedges

Spanish omelette

Potato, spring onion, dill & cheese...

Keto Frittata

Vegan Polenta Frittata

Top 6 fritatta recipes from across the web

The most viewed fritatta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Onion Frittata

Omelette wedges

Spanish omelette

Potato, spring onion, dill & cheese...

Keto Frittata

Vegan Polenta Frittata

The most viewed fritatta recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine