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  • Writer's pictureOllie Tarrant

Breakfast/Brunch frittata

Updated: Jan 2, 2021

Much like my previous breakfast recipe, this is one for the weekend. When you fancy something a little bit fancier, and have a bit more time to do it, this is a great way of having something tasty without having to go out and buy 15 new ingredients! The best thing about this recipe is that it is not strict at all – whatever you have in the house, whatever you fancy putting in, go for it! Broccoli would go really well with this, and you could swap out the cheddar in here for some goats cheese if you have it. You could add in some Chorizo, swap in red onions instead of white, it really is up to you. So take these ingredients with a pinch of salt (pun intended!) and go and try it for yourself!

Ingredients (serves 4):

  • 1/2 large onion

  • 2 rashers of smoked bacon

  • 1/2 red chilli (adjust depending on heat)

  • 1 clove garlic

  • 6 eggs

  • 30g cheddar cheese

  • 10g Parmesan cheese

  • 1 large Maris Piper potato

  • Paprika


  1. Preheat your oven to 200C. Peel the potato, and dice into around 1cm cubes. Transfer the cubes onto a baking tray, and drizzle lightly with oil, sprinkle over some parika, and season well with salt and pepper. Place in the oven for 10 minutes or until crispy on most sides, turning them occasionally.

  2. Crack the eggs into a suitable bowl. Whisk until combined. Lightly season with salt and pepper.

  3. Slice the onion. Finely chop the garlic and chilli. On a separate board, slice the bacon into small chunks.

  4. Over a medium heat with a touch of oil, fry off the onions and the bacon until they have a little bit of colour, but are not burnt (should be about 5 minutes). Add in the chilli and garlic for the last minute of frying.

  5. Take the potatoes out of the oven, and add into the pan. Turn your oven to the grill setting. Once combined, pour over the egg mixture. Stir the mixture slightly to make sure everything is coated with egg, and turn off the heat.

  6. Grate over the cheddar and Parmesan and season with pepper (no salt, as the cheese is already quite salty). Transfer to the grill for 30-90 seconds, until the cheese is melted.

  7. Take out the oven and carefully remove the fritata from the pan (make sure its not stuck to the bottom.

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