Frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. The word frittata is Italian and roughly translates to “fried.”

I cooked this with my ELFT recovery college group – this was such a fun session, everybody added something different!


  • 2 eggs per person as a guide
  • A little milk
  • Seasonings: fennel seeds, mixed herbs, black pepper, a little salt, fresh herbs.
  • Vegetables (this can be a selection of whatever you have in the fridge, freezer) for example peppers, leeks, onions, spinach, mushrooms, courgette.
  • Any added extras: I added salmon as I had some to eat up, others added bacon or chorizo.
  • Cheese or yeast flakes


  • Add a little oil to the frying pan.
  • Add the veggies you are using and fry until soft.
  • Add the garlic.
  • If you are adding bacon cook this on its own, either under the grill or in the oven.
  • Combine other ingredients such as chorizo, cooked bacon, salmon and cook for a minute with the vegetables to heat through.
  • Add the egg mixture. Try and let this set, it should ideally be a deep omelette.
  • To finish off the frittata place under the grill for 5 mins, so that the top cooks.

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