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Simple Frittata

February 12, 2013

Simple Frittata

Frittata is a dish great for mopping up those bothersome odds and ends that tend to reside in one’s fridge or pantry. Anything from leftovers to stray fungi, brassicas and lonely chunks of meat can be slung frivolously into frittata to great effect. After all, eggs and cheese go well with many types of food, such is their versatility. Eggs, in particular, have the impressive ability to be at once both happily innocuous and utterly delicious. All things considered, frittata makes a mightily frugal meal capable of transforming all manner of potential waste into something rather special.

The recipe featured below is intended to inform rather than instruct. One needn’t follow the ingredient list exactly; all that is really necessary is the eggs! Of course, the combination below works well, but don’t feel constrained. Throw any old thing at a frittata and you’re likely to come off well – just make sure it’s cooked through. However, if you’re looking for more defined recipes you could do worse than my tortilla.

Simple Frittata

One ingredient worth highlighting is the rather prettily coloured January King cabbage. It’s a sweet winter variety, similar in texture to savoy. Indeed, it’s actually a type of savoy cabbage capable of withstanding even the harshest of British winters (though I’m not sure about American blizzards). The strong earthy flavour it affords lends itself well to many a cabbage-based dish, both in terms of taste and aesthetics. This recipe for pan-fried chorizo and cabbage would suit it perfectly. However, as with all cabbage, be sure not to cook it for more than a few minutes as it will quickly become unpleasant.

Simple Frittata {recipe}

Serves 3-4


• 4 medium eggs

• A handful of parmesan

• 1 onion, finely sliced

• 2 mushrooms, quartered

• 2 large leaves of January King Cabbage, thinly sliced

• 6-7 plum tomatoes, halved

• A few sprigs of parsley, finely chopped

• Olive oil

• A knob of butter

• Salt and pepper


1. Heat the butter along with a slosh of olive oil in an oven proof pan. Begin gently frying the onions and mushrooms, giving them a little colour. Prepare your vegetables.

Simple Frittata

2. Whisk the eggs and half the parmesan together and add a little seasoning. Once golden add the cabbage, tomatoes and parsley to the pan, spreading them evenly across its surface. Turn the heat right up, add the egg mixture and sprinkle over the remaining parmesan. Heat the oven to 180C.

Simple Frittata

3. After the egg has been cooking for 2-3 minutes pop the pan in the oven and cook it until golden brown on the top. Serve immediately or at leisure – it doesn’t matter.

Simple Frittata

Cost: The recipe above will set one back around £1.90. However, if you’re making it with leftovers or food that would otherwise go off the cost isn’t really that important. After all, waste is the antithesis of frugality.

55 Comments leave one →
  1. February 12, 2013 5:08 pm

    This continues to be one of my favorite cooking blogs. The frittata looks amazing. 🙂

  2. February 12, 2013 5:12 pm

    Beautiful photography here!

  3. February 12, 2013 5:17 pm

    Great ingredients.

  4. February 12, 2013 5:25 pm

    Yumm! I’m on my way over for breakfast 🙂 Beautiful photography Frugal!

  5. February 12, 2013 5:26 pm

    That looks delicious

  6. February 12, 2013 5:35 pm

    I have some fresh baby spinach so I am going to substitute for your cabbage. Sounds delicious. Thank You for sharing.

  7. February 12, 2013 6:18 pm

    So love a good frittata! And boy is this a good one! Really nice photos too Nick – the evidence is in my dripping mouth! 🙂

    • February 12, 2013 9:25 pm

      Thanks so much 🙂 – such a compliment coming from you! Don’t make a mess.

  8. nickburr permalink
    February 12, 2013 6:25 pm

    Love the idea of including cabbage in a frittata, never done that before. Thanks

  9. February 12, 2013 6:37 pm

    What’s not to love about this blog entry? I can’t think of a thing. It looks like you take special care to always season your cast iron too. Nice!

    • February 12, 2013 9:25 pm

      Aww, thanks so much! I rarely season it, it’s just a damn good pan that gets a lot of use!

  10. February 12, 2013 7:07 pm

    Fritatta, frugal and fantastic! Nothing is ever “simple” with your cooking, the word “fundamental” is more appropriate. Fundamental, frugal, fantastic fritatta…it could catch on 🙂 AND I can replicate it without eggs! No…it won’t taste the same but besan flour can give the colour and approximate texture of set eggs so I get to share this meal along with Steve 🙂

    • February 12, 2013 9:24 pm

      Haha – it’s best to be a fundamentalist… wait, that’s not quite right… Besan flour is yummy!

  11. February 12, 2013 9:32 pm

    Lovely simple fare Nick. Very well displayed indeed.

  12. February 12, 2013 9:34 pm

    I have not actually ever made a frittata, though I do love saying the word AND I love omelettes. What am I waiting for? This post has inspired me to try it. Thanks for the recipe and beautiful photos!

  13. February 12, 2013 10:15 pm

    looks seriously delicious, and healthy too!

  14. February 13, 2013 12:04 am

    I made a huge frittata on Sunday for my breakfasts for the week….looks similar to yours!

  15. February 13, 2013 12:41 am

    What? No exploding ovens? Self-combusting hobs? Disintegrating pans? Bitterly disappointed… [lovely pictures by the way and a great recipe 🙂 ]

  16. February 13, 2013 1:33 am

    Thats why I call it Fridgeatta!! c

  17. egg me on permalink
    February 13, 2013 2:54 am

    I love the idea of making a frittata to clean out the fridge. Great pics, as usual.

  18. February 13, 2013 9:28 am

    A beautiful frittata which always reminds me of lunches of the beach with my enormous Italain family on the beach when I was young!

  19. February 13, 2013 4:35 pm

    Love leftovers and love frittata! Yours is especially packed full of goodies, I am drooling and starving hungry now! 😉

  20. February 13, 2013 5:21 pm

    Brilliant post. I often make a frittata to use up leftovers and odd bits in the veg drawer before a big weekly shop. Great way to use up everything rather than letting it go off.

  21. February 13, 2013 5:24 pm

    I love to make fritattas! There are so many different things you can do with them without ruining them, so whatever yummy delights tickle your fantasy tastebuds that day can be tossed in there. 🙂

  22. February 13, 2013 5:26 pm

    I LOVE using frittatas as my leftover pantry items meal!! But then again, I love frittatas so much sometimes I just go out and buy new eggs for this purpose. Can’t go wrong. Beautiful beautiful photos!! As usual.


  23. February 13, 2013 11:00 pm

    Brilliant! Looks like heaven…I can almost smell it now 🙂 XO

  24. February 14, 2013 3:26 am

    Num! LOOOOVE frittatas! And they’re so way! Once again drooling at your post!

  25. February 14, 2013 10:17 am

    Mm that looks delicious! I’m a massive egg fan so I love frittatas!

  26. February 14, 2013 1:32 pm

    Yum, I love frittatas 🙂 And they are such a great way to use up leftovers.

  27. petit4chocolatier permalink
    February 15, 2013 8:18 pm

    Excellent ingredients and one of the best frittata’s I have ever seen.

  28. February 17, 2013 7:16 pm

    Absolutely lovely, Nick! And good to see the coveted Aga pan return in photos 🙂

  29. February 18, 2013 4:24 pm

    I’m adding “slung frivolously” to my list of favorite culinary terms. 🙂

  30. February 24, 2013 9:16 pm

    I love these odds and ends– that cabbage looks beautiful. I wrote about a frittata with grated turnips last year– and it is still my favorite unexpected ingredient.

  31. February 28, 2013 12:21 am

    It’s so thin and pretty. It almost looks like a pizza! 🙂

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