Sunday, 5 August 2012

Roasted Frittata

Sweet, roasted vegetables, creamy feta cheese, silky egg. Frittatas always win. This is a dinner suitable for Olympic champions!


1/2 Red onion chopped into dice
1 courgette chopped into dice
1 Yellow bell pepper (or capsicum) chopped into dice
A few cherry tomatos, Chopped
Feta cheese crumbled approx half a pack.
Salt and Pepper
Some basil if you have any.

4 large eggs

Some salad leaves
and some honey mustard dressing - you're choice.

Heat some oil or fry-light spray in a pan, add the chopped veg apart from the tomatos.  Fry over a high heat until onions are softened.

Pre heat the grill

Beat the eggs in a separate bowl.  Salt and Pepper to season.

Spread the veg mixture over the base of the frying pan and pour in the egg mixture.  Turn the heat to medium and slowly cook the underside for about 5- 10 minutes.

Sprinkle the top with feta and basil and the cherry tomatos.

Take the frying pan from the heat and place the pan under the pre-heated grill to cook the top of the frittata.

Cook for 8-10 minutes.

When the top has started to go a bit golden and the egg is cooked, take it out and turn out onto a plate.

Slice it in half, serve with some salad leaves and a drizzling of honey mustard dressing and share with someone you fancy.

...put on the telly and watch the Olympics.


  1. How about you fly over to Arizona and cook for me everyday??? This looks amazing..!