Frittata (meaning ‘fried’) is a delicious versatile Italian dish made with eggs and sautéed vegetables and can be eaten hot or cold. It is as the British celebrity chef Delia Smith calls it, an ‘open faced omelette’. Frittata is crustless and is similar to a quiche that has a crust. This recipe is a super handy one for cleaning out your fridge and using up your leftovers @sarchakra

COOK TIME: 5 mins

PREP TIME: 10 mins

YIELDS: Serves or makes


  • Bread 2 slices
  • Butter 1 tbsp
  • Eggs 2
  • Orange Bell Pepper ¼, chopped small
  • Onion ¼ , sliced
  • Sea salt
  • Black pepper 1 tsp
  • Parsley 1 tsp, chopped
  • Sage 1 tsp, chopped
  • Garlic 1 tbsp chopped
  • Olive oil 4 tbsp, divided
  • Spinach ½ cup
  • Mozzarella ¼ cup cubed
  • Cherry tomatoes a few


  • Turn the oven on to BROIL mode.
  • Take a bowl and beat the eggs. Season with a little salt and pepper.
  • Heat 2 tbsp oil in an oven proof pan. Sauté garlic, onion, bell pepper and cherry tomatoes. Season with salt and pepper. Sauté the vegetables till they caramelize.
  • Add the spinach leaves. Let it cook for a few seconds till the leaves wilt.
  • Add the beaten eggs. Top with the mozzarella slices, chopped parsley and sage. Let the eggs cook on the bottom.
  • Drizzle the rest of the 2 tbsp olive oil on the eggs. Pop the pan in the oven for a couple of minutes till it turns golden on top with the mozzarella melted. It should not take more than 2 mins. Keep an eye that it does not get burnt.
  • Cut the frittata into quarters. Keep aside.
  • Toast the bread. Spread out butter. Top with two quarters of the frittata on each bread. Serve.


This recipe is for one person. Increase the amount for each individual person. I would add 2 eggs per person.

A cast iron pan is the best way to cook this especially if cooking for a crowd. You can make the frittata thick by adding more eggs and proportionately all the rest of the ingredients.

Frittatas work extremely well as cold lunches or picnics. It is full of color and healthy and nutritious.

Mushrooms, broccoli, asparagus, zucchini, scallions, potatoes, carrots, artichoke hearts, cauliflower, squash, olives can all be added as possible vegetables. Cooking the onions till they caramelize makes them sweet. Cooking the vegetables before adding the eggs is essential so that the vegetables do not release excess moisture and ruin the consistency of the frittata. Seasoning the vegetables is also important so the frittata does not taste bland when you bite into it.

Other meats like ham, sausages, turkey slices, cooked bacon or barbecued meat, can be used.

For vegetarian options turkey bacon or scrambled tofu can be used.

Substitute with herbs like chives, thyme, dill or rosemary.

Experiment with a variety of cheeses-goat cheese, fontina, cheddar, Gruyère, feta, blue cheese and Parmesan to name a few.

Do not overcook the frittata as that makes the dish dry.

Sautéing the vegetables
Adding the spinach
Adding the beaten eggs and mozzarella
Cooking till golden
Frittata is done
Serving with toasted buttered bread

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