Simple Frittata

Simple Frittata Recipe

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.

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.

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.

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.

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66 comments on “Simple Frittata

  1. erika
    February 12, 2013 at 5:08 pm

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

  2. greenandginger
    February 12, 2013 at 5:12 pm

    Beautiful photography here!

  3. cookinginsens
    February 12, 2013 at 5:17 pm

    Great ingredients.

  4. Karista
    February 12, 2013 at 5:25 pm

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

    • frugalfeeding
      February 12, 2013 at 9:26 pm

      Blimey – that’s an expensive trip out for breakfast! Thanks!

  5. lovinghomemade
    February 12, 2013 at 5:26 pm

    That looks delicious

  6. TammyeHoney
    February 12, 2013 at 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. spree
    February 12, 2013 at 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! 🙂

    • frugalfeeding
      February 12, 2013 at 9:25 pm

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

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

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

    • frugalfeeding
      February 12, 2013 at 9:25 pm

      It works well, because it doesn’t cook for that long!

  9. divaofdelicious
    February 12, 2013 at 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!

    • frugalfeeding
      February 12, 2013 at 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. narf77
    February 12, 2013 at 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 🙂

    • frugalfeeding
      February 12, 2013 at 9:24 pm

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

  11. Conor Bofin
    February 12, 2013 at 9:32 pm

    Lovely simple fare Nick. Very well displayed indeed.

    • frugalfeeding
      February 12, 2013 at 10:08 pm

      Thanks, Conor – I am a fan of simplicity.

  12. The Weary Chef
    February 12, 2013 at 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. fromtheloftabove
    February 12, 2013 at 10:15 pm

    looks seriously delicious, and healthy too!

  14. Andrea @Pencils and Pancakes
    February 13, 2013 at 12:04 am

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

  15. briancoffeespot
    February 13, 2013 at 12:41 am

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

    • frugalfeeding
      February 20, 2013 at 7:38 pm

      Haha – sorry for lack of drama. Glad you like!

  16. cecilia
    February 13, 2013 at 1:33 am

    Thats why I call it Fridgeatta!! c

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

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

  18. Chica Andaluza
    February 13, 2013 at 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!

    • frugalfeeding
      February 20, 2013 at 7:34 pm

      Glad you think so – I love nostalgic food.

  19. Natalie Ward
    February 13, 2013 at 4:35 pm

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

  20. Misky
    February 13, 2013 at 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. pennypinchingpeach
    February 13, 2013 at 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. borderlinefab
    February 13, 2013 at 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. Shira
    February 13, 2013 at 11:00 pm

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

  24. naughteebits
    February 14, 2013 at 3:26 am

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

  25. Little Miss Ling
    February 14, 2013 at 10:17 am

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

  26. Economies of Kale
    February 14, 2013 at 1:32 pm

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

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

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

  28. baconbiscuit212
    February 17, 2013 at 7:16 pm

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

  29. Kim Bultman
    February 18, 2013 at 4:24 pm

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

  30. Meredith
    February 24, 2013 at 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. Allthiscake
    February 24, 2013 at 10:33 pm

    Oh how I love a frittata!! It tends to be dinner the night before grocery day. All the bits and pieces from the fridge and a few eggs…voila!

  32. Somer
    February 28, 2013 at 12:21 am

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

  33. the tow path
    April 26, 2013 at 7:57 pm

    This looks really good!

  34. Rhonda Sittig
    May 4, 2013 at 5:48 pm

    so beautiful– I’m sure it’s delicious… thanks.

  35. ilroccoloascolipiceno
    May 5, 2013 at 4:26 pm

    You are right, frittata is fab! I have been putting courgettes in mine recently! Curry is another of my favourites to mop up bits and pieces left in the fridge.

  36. jacquelinemhadel
    May 19, 2013 at 5:15 pm


  37. mytotallycontrolledchaos
    May 21, 2013 at 3:14 pm

    Looks delicious!

  38. insideyourfood
    June 5, 2013 at 11:18 pm

    Very nice!

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