The Deep Dish Frittata

The Deep Dish Frittata


The omelette is French. The  Frittata is Italian…..

……..that should tell you everything you need to know. This bad boy will be just at home on your plate as he would be on the back of your eat this hot at you table or have it cold in a picnic down the beach.


Serves 4

6 whole free range eggs beaten and seasoned well with Salt and pepper

1/2 a medium yellow courgette sliced thinly

1 small red onion sliced

4 medium Maris Piper spuds cooked, cooled and sliced to 1/2 cm

50mls chicken stock

1 clove garlic

1 tps dried oregano

1/2 block of feta

Right – making and Italian Frittata is a simple assembly and two ‘heat source’ dish – first built, started on the hob then finished under the grill.

Kick off by frying the garlic, onion and courgette in a wide frying pan until fully cooked through, add the stock and reduce until gone. Make sure you cover the whole of the pan evenly with the onion and courgette when cooked.

Arrange the spuds evenly on top of the onions and courgette and season with salt and oregano then crumble over the Feta evenly.

Beat the eggs really, really well – fluffy, then pour over the spuds, onion and courgette and get the pan back on a medium heat for about 2 to 2.5 minutes then straight under a screaming hot grill to finish – this will take about 4-5 minutes or until the surface is ‘tight’.

Serve with a fresh tomato salad and you are done.


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