Waitrose and Partners
Winter frittata

Winter frittata

Take a box of eggs, add leftover veg and, hey presto, brunch, lunch or supper is sorted.

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Gluten freeVegetarian
  • Serves4
  • CourseLunch
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins
  • Plusresting


  • 6 British Blacktail Free Range Eggs
  • 1 tbsp olive or vegetable oil
  • 1 onion, 2 shallots or 2 salad onions, sliced
  • 250g cooked potatoes, sweet potatoes, parsnips or squash (or a mixture), sliced
  • 100g leftover cooked kale, cavolo nero or Savoy cabbage (or a mixture), roughly chopped
  • 1 handful parsley, chives or dill, roughly chopped
  • 80g goat's cheese or blue cheese, sliced


  1. Crack the eggs into a large bowl, season and beat with a fork; set aside. Heat ½ tbsp oil in a 20-22cm non-stick frying pan over a medium-high heat and fry the onion with a pinch of salt for 2-3 minutes; add the potatoes and fry for a further 2-3 minutes, until golden.

  2. Tip the potatoes and onion into the egg mixture with the greens and herbs; stir to mix. Put the frying pan back on the heat with the remaining ½ tbsp oil, then add ½ the egg mixture, swirling so it sets on the base. Lay ½ the cheese on top, pour over the remaining egg, top with the remaining cheese, then cover with a baking sheet and cook for about 5-6 minutes over a medium heat.

  3. Replace the baking sheet with a plate. Carefully invert to turn out the frittata, then slide back into the pan with the uncooked side on the base. Cook for 5-6 minutes, uncovered, until cooked through. Allow to sit for 5 minutes, then serve.

Cook’s tip

More frittata fun 

For a springtime version, use cooked new potatoes or Jersey Royals with lightly steamed asparagus spears in place of the greens. Add goat’s cheese or spoonfuls of cream cheese. This is lovely with dill or tarragon.

Leftover bacon or pancetta? Simply fry up bitesized pieces with the onion and add the potatoes and greens of your choice. Grated Cheddar or red Leicester work well as the cheese in this instance.

For a fancy brunch, flake in hot smoked salmon or smoked mackerel in place of the cheese. Try wilted and squeezed-out spinach instead of the cooked greens. Serve with a dollop of soured cream or crème fraîche.


Typical values per serving when made using specific products in recipe


1,232kJ/ 295kcals



Saturated Fat












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