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Frittata-serves 3-4 kids or 2 adults

This is my go-to recipe for a very easy, nutritious meal. The possibilities are endless-just use what you enjoy eating.


6 large, free range eggs

50ml semi-skimmed milk

Sea Salt

White pepper

Small knob butter

1/2 small onion, finely diced/2 spring onions, cut into small slices

100g grated cheddar

1/2  tbsp Italian herbs

For the vegetables, use what you have. If you have none, use 2 cubes of frozen, defrosted spinach. For this recipe, I have used asparagus. I also sometimes use boiled small potatoes, cubed.

6 asparagus spears, woody ends removed and cut into small pieces.


  • Melt the butter in a medium frying pan, with an oven-proof handle.

  • Add the onions and a pinch of sea salt. Saute for a few mins, until the onions begin to soften.

  • Now turn on your oven grill to high.

  • Add the vegetables and stir. 

  • Whilst the vegetables are cooking, crack all the eggs into a bowl and add the milk. Whisk well to combine and season with salt and white pepper. Add the herbs.

  • Pour this mixture over the vegetables. 

  • Once the egg has begun to set slightly and you can see the edges starting to curl, sprinkle over the cheese and take the frying pan over to the grill.

  • Grill for around 4-5 mins until the frittata is set and the cheese beginning to brown.

  • Use a pizza cutter to slice into wedges. I often serve this in pita bread for a complete meal.

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