8 Great Frittata Recipes To Make For Lunch | sheerluxe.com
Similar to an omelette or pastry-free quiche, frittata is the versatile Italian classic that works just as well hot or cold, and is a great way to use up leftover veg, meat and cheese. Whether you’re after an authentic version or a twist on the traditional recipe, here are eight varieties to try.
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Leftover Greens & Cheesy Frittata: Hannah McCollum, Chic P

INGREDIENTS

  • 1 tbsp of olive oil

  • 200g of leftover greens (raw or cooked, such as spinach, kale, broccoli and peas)

  • 200g of leftover potatoes if you have them, otherwise no need to add them

  • 1 tbsp of balsamic vinegar

  • 1 tsp of nutmeg

  • 1 tsp of paprika

  • 100g of leftover cheese (crumbled goats’ cheese is best)

  • 8 large free-range eggs, lightly beaten and seasoned 

METHOD

  1. Heat the oven to 190°C.

  2. Heat the oil in an ovenproof frying pan.

  3. Add the onions and cook for 10-15 minutes, until soft. 

  4. If your veg is uncooked, add to the pan with 1 tbsp of water, and cook for approximately 5 minutes, until the veg has wilted. 

  5. Pour in the potatoes, if you're using them, followed by the balsamic vinegar and simmer for 1 minute, then add the eggs and the spices. 

  6. Stir, then leave to cook over a low-medium heat for 5 minutes until the egg is nearly set and the frittata is turning golden on the bottom.

  7. Spread the crumbled goats’ cheese over the top of the frittata. Cook in the oven for 10-15 minutes until the frittata is set in the centre.

Visit ChicP.co.uk

Baked Frittata Recipe With Eggs, Bacon & Tomatoes: Ligia Lugo, The Daring Kitchen 

INGREDIENTS

  • 8 slices of bacon, chopped

  • 3 cups of fresh spinach, roughly chopped

  • 8 large eggs

  • ¼ cup of flour

  • ½ tsp of onion powder

  • ¼ tsp of garlic powder

  • Salt and freshly ground black pepper, to taste

  • 1 cup of cherry tomatoes, halved

  • 2/3 cup of swiss cheese, grated

METHOD

  1. Preheat the oven to 170°C. Butter a 9-10 inch-deep pie dish and set aside.

  2. Place the bacon in a non-stick skillet and cook over medium heat, turning it frequently. Cook until the bacon is brown and crisp or about 6-10 minutes. 

  3. Transfer bacon to a plate lined with paper towels to drain the excess grease. Leave 1 tbsp of rendered bacon fat in a skillet and discard the excess.

  4. Return the skillet to a medium-high heat, add spinach and briefly sauté until it wilts. Transfer the spinach to the plate with bacon.

  5. In a large mixing bowl whisk together the eggs, flour, onion powder and garlic powder until well combined. Season with salt and pepper to taste but keep in mind that the cheese and bacon are salty as well.

  6. Add the cooked bacon, tomatoes, spinach and swiss cheese. Toss the mixture to distribute the ingredients. Pour into the previously prepared pie dish.

  7. Bake in the oven until just set, about 30-35 minutes. Cut into wedges and serve warm.

  8. You can try other mix-ins like mushrooms, bell pepper, onions, sun dried tomatoes, asparagus, artichoke or different types of cheese (mozzarella, cheddar, feta etc).

Visit TheDaringKitchen.com

Sweet Potato & Feta Frittata With Pea & Mint Salsa: Sophie Richardson, Pique Food

INGREDIENTS

For the frittata: 

  • 12 large eggs, beaten

  • 500g of sweet potato, cut into ½ cm slices

  • 2 brown onions

  • 200g of feta 

  • 1 bunch of chives, finely chopped

  • Salt and freshly ground black pepper 

For the pea & mint salsa: 

  • 200g of frozen peas

  • Zest of 1 lemon

  • Bunch of mint 

  • Splash of olive oil

  • Salt and freshly ground pepper 

METHOD

  1. Preheat the oven to 180°C. 

  2. Prepare all of the vegetables and herbs so they’re ready to go. 

  3. Place the sweet potato on a roasting tray, season and cook until soft (around 15-20 mins). 

  4. Gently soften the onion, adding a good pinch of salt to them (this helps remove the water and soften faster). 

  5. Once cooked, transfer the onions and sweet potatoes to a mixing bowl, crumble in the feta and add the chives, then add salt and pepper. 

  6. Next add the eggs and mix through.

  7. Using a 12-inch non-stick frying pan, pour in 2 tbsp of olive oil and wipe across the base and sides

  8. Pour the frittata mix in and place over a gentle heat on the hob. Heat for 2 minutes or until the sides have started to cook, then carefully place into the oven and cook for a further 10-15 mins. It is cooked when starting to turn golden and firm to the touch – a little bit of wobble is good as it will continue to set. 

  9. Keep a tea towel wrapped around the handle of the pan to prevent burns and allow to cool. 

  10. While its cooling, prepare the pea and mint salsa. Defrost the peas by running under a tap in a sieve or colander 

  11. Place in a bowl with the remaining ingredients. Using a hand blender, blend until smooth. 

  12. When the frittata is cool enough to handle, place a board on top of the pan and carefully flip over – you may need to go around the sides with a palette knife to loosen

  13. Cut into 12 and add a spoonful of the pea salsa on to each slice.

Visit PiqueFood.co.uk

Courgette Kuku: Kirsty Hale, Riverford

INGREDIENTS

  • 3 tbsp of sunflower or light olive oil

  • 1 red or white onion, finely chopped

  • 500g of courgettes, cut into 5mm slices

  • 2 garlic cloves, finely chopped, grated or crushed

  • 6 large eggs, lightly beaten

  • 100ml of milk

  • Handful of chives, chopped

  • Handful of mint, chopped

  • Handful of dill, chopped

  • Large handful of flat-leaf parsley, chopped

  • Salt and pepper

For the advieh spice blend:

  • ¼ tsp of ground turmeric

  • ¼ tsp of nutmeg

  • ¼ tsp of ground ginger

  • ½ tsp of ground cumin

  • ½ tsp of ground coriander

METHOD

  1. Mix all the spices for the advieh blend together in a small bowl.

  2. Heat 2 tbsp of the oil in a large heavy-bottomed frying pan. Add the onion and fry on a low heat for 10 minutes to soften, stirring now and then.

  3. Heat the grill to medium.

  4. Remove the onion to a plate and add the remaining tbsp of oil to the pan. Turn the heat up, add the courgettes and fry (in batches if need be) until they have some colour, about 2-3 minutes per side.

  5. Add the garlic, advieh spice mix and onion. Fry for a further 2 minutes, stirring, then season with salt and pepper.

  6. Whisk the eggs with the milk in a large bowl, stir in the herbs and pour over the top of the courgettes.

  7. Cook very gently for a few minutes until just set on the bottom.

  8. Finish under the grill until just set all the way through (test by gently tipping it sideways, no runny egg should appear). Wait for at least 5 minutes before cutting into wedges to serve.

Visit Riverford.co.uk

Farinata: Maryanne Hall, Vegan Recipe Club

INGREDIENTS

  • 200g of chickpea/gram flour

  • 500ml of warm water

  • 2 tbsp of olive oil

  • 2 tsp of salt

  • Pinch of black pepper

For the filling:

  • Around 5-6 whole artichoke hearts, sliced

  • ½ red onion, finely sliced (optional)

  • 12 whole sundried tomatoes, roughly chopped

  • 1-2 tbsp of capers

  • About 12 pitted black olives, halved or sliced

  • Handful of chopped dill and 1 tbsp chives (or any fresh herbs of your choice), finely chopped

METHOD

  1. Sieve the flour into a large mixing bowl and then pour in the warm water. Whisk thoroughly and then cover the bowl with a clean tea towel and set aside to ferment for a minimum of two hours but ideally overnight. 

  2. Preheat the oven to 210°C. You can be prepping the rest of the ingredients now if you wish. 

  3. When the batter is ready, remove any foam that has formed on top of the batter and then stir in the olive oil, salt, black pepper and fresh herbs.

  4. Line the bottom of a baking tray with a good layer of olive oil so it forms a thin coating. Heat in the oven for a few minutes until smoking hot. 

  5. When the oil is hot enough, remove the tray from the oven and pour in the batter. Then add your filling ingredients so they are evenly distributed. 

  6. Bake in the oven until golden brown on top, approximately 15-20 minutes (don't overcook it or it will get rubbery). 

  7. Let it cool slightly then cut into triangles or squares and serve with a nice fresh salad.

Visit VeganRecipeClub.org.UK

Watercress & Salmon Breakfast Frittata, Watercress.co.uk

INGREDIENTS

  • 1 tbsp of olive oil

  • 6 spring onions, finely sliced

  • 150g of watercress

  • 150g of hot smoked salmon

  • Zest of half a lemon

  • ¼ tsp of dried chilli flakes (optional)

  • Salt and pepper to taste

  • Pinch of ground nutmeg

  • 10 large, free-range eggs

  • 1 tbsp of crème fraîche

  • 25g of feta cheese, thinly sliced

METHOD

  1. Preheat the grill. Warm the olive oil in a non-stick frying pan with an oven-proof handle and sauté the spring onions over a gentle heat for a few minutes until soft.

  2. Add the watercress and stir, gently, until the watercress begins to wilt. Remove the skin from the hot smoked salmon and flake it into pieces into the pan. Add the lemon zest and dried chilli, if using.

  3. In a bowl, season the eggs generously with salt, black pepper and a pinch of nutmeg, add the crème fraîche and whisk until combined.

  4. Pour into the pan and cook over a gentle heat, moving the mixture around with a spatula every now and then, until the bottom of the frittata is set, and the top is still wobbly. Scatter over the feta cheese.

  5. Pop the frittata under the grill for another 2-3 minutes, to finish cooking the top.

Visit Watercress.co.uk

Spanish Tortilla, Apple & Pea Shoot Salad: Munchy Seeds

INGREDIENTS

  • 1 onion, finely chopped

  • 1.5 tbsp of oil

  • 400g of potatoes, thinly sliced

  • 2 cloves garlic, crushed

  • ½ tsp of smoked paprika

  • 8 eggs, beaten

  • 50g of Mega Omega Munchy Seeds

  • Sea salt and black pepper

  • A handful of parsley and extra seeds, to serve

For the salad:

  • 1 apple, finely sliced

  • 2 large handfuls of pea shoots

  • 1 tsp of wholegrain mustard

  • 1 tsp of honey

  • 1 tbsp of apple cider vinegar

  • 1.5 tbsp of olive oil

METHOD

  1. To make the Spanish tortilla, heat the oil on a low heat and cook the onion for 10 minutes until soft.

  2. Add the potato slices and oil, and season well with sea salt and black pepper. Cook with a lid on for 20 minutes gently stirring every 5 minutes to ensure the mixture doesn't stick. 

  3. Tip in the garlic and smoked paprika, pour in the eggs, put the lid back on and cook for 20 minutes until the edges come away and the top starts to set, press in the seeds and flip.

  4. Cook for 5 more minutes and remove from the pan. Serve hot or cold with parsley, extra seeds and salad.

  5. To make the dressing, whisk together the mustard, oil, honey and vinegar; pour over the apple and pea shoot salad and toss to combine.

Visit MunchySeeds.co.uk

And for a vegan option…

Purple Potato Frittata: Violife

INGREDIENTS

  • 1 pack of Violife Grated Original

  • 140g of chickpea flour

  • 3 medium courgettes, grated

  • ½ kg of purple potatoes, cut into thin slices

  • 1 onion or shallot, thinly sliced

  • ¼ tsp of baking powder

  • 470ml of water

  • 12g of fresh parsley, chopped

  • 3 tbsp of olive oil

  • ½ tsp of turmeric

  • 1/8 tsp of cayenne pepper

  • ½ tsp of freshly ground black pepper

  • ¼ tsp of sea salt

  • Thyme sprigs, to serve

METHOD

1. Preheat the oven to 300°C.

2. Place 1 tbsp of olive oil in cast iron pan.

3. In a large mixing bowl, combine chickpea flour, baking powder, turmeric, cayenne pepper. Season with salt and black pepper and stir.

4. Add water, ½ pack of Violife Grated Original and whisk until no lumps remain.

5. Add 1 tbsp of olive oil and let the batter rest while you chop veggies.

6. In a frying pan shallow fry the onion with the potatoes and add the courgette and parsley.

7. Pour the batter on top of the veggies and place in the oven for 10 minutes on grill.

8. Sprinkle with remaining Violife Grated Original and thyme to serve.

Visit ViolifeFoods.com

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