Frittatas are filling! Bulk out with some salad and use leftovers for breakfast next day!

INGREDIENTS to serve 4-6:

  • 4 – 6 eggs
  • 6 baby potatoes cubed
  • Paprika
  • Nutritional yeast (good for vegetarians)
  • Salt
  • Pepper
  • 1 onion
  • Veg: mushroom / cherry tomato / courgette / sweetcorn / olives
  • Baby spinach
  • Olive Oil
  • Protein Options: Bacon medallions chopped or leftover chicken pieces , salami , spanish ham, flaked salmon darne / pepperoni
  • Parmasen / Mozarella / Feta Cheese


  • Peel and cube potato, place in a jug of water.
  • Leave for 10 minutes until starch has risen to the top. Pour off the starch water. Towel dry with kitch paper.
  • Toss into a heated pan with olive oil. Add the diced onion and add seasoning (salt / pepper / paprika and nutritional yeast – seasoning of your choice.
  • Cook on a low heat for 10 mins, tossing regularly. Add a small amount of water if sticking.
  • Meanwhile beat your eggs in a large jug and add in all your toppings and cheese.
  • Pour over the potato / onion mix in the pan.
  • Cook on the hob for 3-4 minutes initially so that its cooked underneath.
  • Finish under the grill for 10-15 minutes until golden brown.