Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, a great way to use up ingredients that might otherwise go to waste such as vegetables, meats or cheeses. This recipe gives you the flex to use up any delicious ingredients you have knocking about.

Ingredients (serves 4)

  • 8 eggs
  • 75 millilitres of cream (optional)
  • 2 tablespoons of flour (optional)
  • Tablespoon of chopped thyme leaves (rosemary, savoury or marjoram substitute well)
  • 40 grams of parmesan, finely grated (or any hard cheese)
  • 1 onion, sliced

Flavour additions (ricotta and pumpkin, asparagus and new potatoes, sundried tomatoes and capers, rocket and baby tomatoes) whatever you have available.


  1. Heat your grill to medium high. If using new potatoes, pumpkin or asparagus ensure they are cooked through.
  2. Meanwhile, heat the oil in an ovenproof frying pan and add the onion. Cook for about 4 minutes until softened.
  3. Mix the eggs with half the cheese, thyme (as well as cream and flour if using) in a jug and season well. Pour over the onion in the pan, then scatter over your flavour additions. Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

Hungry for more? Try another of our delicious egg-citing recipes including fridge forage omeletteful medameshuevos rancheros or sweetcorn fritters.

Food savvy tip. Eggs have a best before date, after which they are likely still fine to eat. You’ll know if your egg is not safe to eat if it releases an unpleasant odour when cracked. 

Want to know if your egg is still fresh? Float it in a bowl of water. The least fresh will float to the top whilst newer eggs will sink.