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Now, I should say I’m going through a bit of a crispy kale vibe at the moment. It’s amazing. It reminds me of the crispy seaweed you get in the UK, I absolutely love it. So far anything I add it too instantly makes it amazing. So working to that theory I thought I’d try some with a frittata.


I never cook these. I have no idea why. It’s healthy and so easy to make. It’s much less stressful than an omelette too. When I make and omelette and I mess it up (yes it does happen sometimes….normally when I try and roll it on to the plate)  I get so pissed off, it totally ruins my day. I can’t explain it. Because of this it makes the whole omelette making experience very stressful.

So i’ve found if I make frittatas instead I’m still getting my egg fix but with far less stress. Plus this recipe is pretty damn tasty even if I do say so myself.

So you will need.

  • 6 Good Organic Free Range Eggs. This is very important. Organic free range is the only way to go with eggs. It’s worth the extra cost it really is. Plus the chickens are much happier which means the eggs taste better. Plus you gotta love a smiling chicken.
  • 1 large field Mushroom diced
  • half a brown onion sliced thinly
  • 1 courgette diced
  • half a green pepper and half a red pepper diced
  • mange tout (snow peas) 7 or 8 sliced into 1cm ish slices.
  • 1 clove of garlic left whole but peeled.
  • 1 large ripe tomato
  • Maldon Salt
  • Pepper
  • Extra Virgin Olive oil
  • Good organic butter
  • Good quality Parmesan (Reggiano)
  • Fresh Basil

1. ok so first thing, break the eggs into a bowl, season with a pinch of salt and pepper. Get a fork and prick some holes in the clove of garlic then pop it on the end of the fork and use this to whisk up the egg. Add a good handful of grated parmesan and mix into the egg mixture. Put this to one side but make sure to leave the fork in the bowl so it’s sitting with the garlic in the egg mixture. We want the garlic flavour to infuse into the egg. Don’t worry it will only be a very subtle garlic flavour.

2. Now in a nice medium size heavy based non stick frying pan heat it up to a medium high heat. Then add the mushrooms into the dry pan. Season with salt and pepper. Fry off for a few mins then add a splash of the olive oil. Cook until the mushrooms are tender. Prob a further 2-3 mins. Empty this onto a plate.

3. Now add the onions, courgettes and peppers to the pan and fry off, again adding a splash of olive oil, plus a pinch of salt and pepper. Fry this off stirring frequently. Once they soften and take on a bit of colour add the mushrooms back to the pan. Give it a good stir then add the mange tout. Stir again and give it 1 minute then add a knob of butter. Let this melt. Give it a final toss or stir then pour over the egg mixture and tear the fresh basil into the mixture then give it a final stir then just sprinkle the diced fresh tomato on top and turn down the heat to low and leave like that for 3-4 mins. If you have a lid for the frying pan you can pop it on but it’s not totally necessary. While this is doing this pop the grill onto medium.

4. So after about 3 mins remove from the heat. Grate some parmesan so you cover the top fully then pop under the grill. It should take about 6-7 mins under the grill. It will be ready once its gone nice and golden. I should probably say at this point try to use a frying pan with a metal handle and not a plastic one as you may end up grilling the handle. A grilled handle is never nice.

So now It should be set and not have too much wobble or seem uncooked and be a nice golden colour. Once it’s like this remove from the grill and pop on the side to cool slightly. Give it 2 mins then run a knife around the edge. knock the pan a few times to loosen it off then try and turn it out on the plate. I’ll have to leave this up to you. This takes practice and ninja skills but the best way is to put a plate over the pan, then holding onto the plate turn the whole lot upside down and the frittata should come out of the pan onto the plate. If you then want to turn it to the grilled side get another plate on top and turn it over.


I served this with a nice tomato and carrot salad and some crispy kale! Woop! Finish off with a little drizzle of caramelised balsamic vinegar.

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