Manchego, Chilli Jam & Olive Frittata

Manchego, Chilli Jam & Olive Frittata

When it comes to making at-home lunches a bit more interesting, it's great to have something in your arsenal that tastes just as delicious on the day itself, as it does the day after. Serve this easy-to-make frittata with a simple rocket salad and chilli jam.
Serves 1
Total Time
15 Minutes
1 red onion
20g of butter
3 eggs
1 tbsp of milk
Salt and pepper
8 pitted mixed olives, roughly chopped
A handful of parsley, roughly chopped
1 tbsp of chilli jam, plus extra to serve - optional
30g of manchego cheese, grated
Rocket salad, to serve
Step 1

Preheat the grill to maximum.

Step 2

Finely slice the red onion.

Step 3

Melt the butter in a small non-stick oven proof frying pan over a medium heat. Once bubbling, chuck in the sliced onion along with a pinch of salt. Cook, stirring occasionally, for 5 minutes until the onion is collapsed.

Step 4

Crack the eggs into a jug. Whisk well with a fork until the white and yolk combine, pour in the milk and season with a generous pinch of salt and pepper. Whisk again.

Step 5

Come back to the onion. Scrape the olives and parsley into the pan. Pour in the egg mixture and swirl the pan so that it coats the entire base. Dot in the chilli jam and scatter over the manchego cheese.

Step 6

Cook for 3 minutes until the frittata is mostly set, then slide under the grill for 2-3 minutes until puffed up and golden. Serve with a rocket salad and more chilli jam, if you like.

Recipe courtesy of Joe Wicks

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