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    Caramelised Onion and Coriander Frittata

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    Caramelised Onion and Coriander Frittata

    Frittata is an Italian omelette, similar to a Spanish tortilla, where the ingredients are mixed in with the eggs. Served with a green salad, Frittata makes a perfect, quick, light lunch or supper dish.

    • Preparation time: 10 minutes
    • Cooking time: 20 minutes to 25 minutes
    • Total time: 30 minutes to 35 minutes 35 minutes

    Serves: 4


    • 1 green medium pepper, deseeded and roughly chopped
    • 450g red onions, finely sliced
    • 2 tsp vegetable or olive oil
    • 5 medium free range eggs
    • 1 red pepper, deseeded and roughly chopped
    • 4 rashers unsmoked bacon, cut into small strips
    • ½ pack of fresh Waitrose coriander, finely chopped
    • 150g feta cheese, crumbled
    • Salt
    • Freshly ground black pepper
    • A knob of butter


    1. In a pan, sweat the onions in the oil over a medium heat for 10-12 minutes, until the onions are golden brown at the edges, stirring occasionally.
    2. Break the eggs into a bowl and beat thoroughly. In a separate pan, fry the peppers and bacon until the peppers are soft and the bacon is beginning to crisp. Remove the onions with a draining spoon and add to the eggs. Then add the bacon, peppers, coriander, feta and seasoning to the mixture.
    3. Heat the butter in a shallow, non-stick, 25cm diameter pan. Pour in the egg mixture and cook over a medium heat until the frittata has set on the bottom but the surface is still runny (3-4 minutes).
    4. Flash the pan under a preheated grill for 30-60 seconds to set the surface. (If your pan does not have a heatproof handle, turn the frittata in the pan to cook the other side.) Cut into wedges and serve with a watercress salad and crusty bread.

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