Tag Archives: frittata

Recipe of the Week – 3rd April 2017 – Smoky Cauliflower Frittata

Since adopting our four chickens last year we are generally inundated with eggs at our house, so I am always looking for new ways to do them justice. This recipe is adapted from one by Yotam Ottolenghi and is a nice variation on the classic fritatta. It also another way to use one of the most under-rated vegetables, the cauliflower.

Serves 6


1 medium cauliflower, cut into florets

2 tbs olive oil

100g frozen peas

6 free-range eggs

3 tbs natural yoghurt or crème fraîche

2 tbs fresh chives, finely chopped

2 tbs Dijon mustard

1 tbs sweet smoked paprika

100g mature Cheddar cheese, grated

salt and black pepper


1. Preheat the oven to 200C.

2. Place the cauliflower florets in a large saucepan of boiling, salted water, and simmer for 5 minutes. Drain and set aside.

3. In a large bowl mix together the eggs, yoghurt, paprika, chives and mustard. Season and beat well.

4. Add the olive oil to a large frying pan then sauté the cauliflower florets for 5 minutes until light brown.

5. Grease a large casserole dish then add the cauliflower, peas, half of the grated cheese and the egg mixture. Stir well to combine, top with the remaining cheese and place in the oven for 20 minutes until set and brown.

6. Carve the frittata into slices or wedges and serve immediately with new potatoes.


Recipe of the a Week – 11th November 2013 – Broccoli Frittata


This recipe is a really nice way to use up additional eggs and vegetables when inspiration fails to strike (which happens regularly to me!), and I think is always preferable to an omelette. This went really fast in the cafe last week, and I’m going to try a courgette one this week, however lots of fun can be had experimenting with variations!

Serves 8-12


4 large or 6 medium good quality potatoes, peeled and sliced
2 medium onions, peeled and sliced
200g brocolli, cut into florets
8 medium free range eggs
300ml single cream
3 tbs olive oil
2 tsp Herbes de Provence
1 tsp sweet smoked paprika
50g mature cheddar cheese, grated


1. Preheat the oven to 180C.

2. Add the potato slices to a large pan of lightly salted water and par-boil for 8 minutes. Drain and allow to steam dry.

3. Add the olive oil to a large firm-based frying pan and gently fry the potato slices for approximately 8 minutes, turning regularly.

4. Add the onion slices and broccoli florets and gently fry for a further 5 minutes, adding more oil if required.

5. Meanwhile, add the eggs and cream to a large jug and whisk together with the herbs and paprika.

6. Pour the liquid over the vegetables and sprinkle the cheese over.

7. Place a lid over the frying pan and place in the oven for 10 minutes until set.

8. Transfer to a large plate and allow to cool. Serve with a green salad and fresh bread.