Quarantine Frittata

Wednesday 18 November 2020

 How to Make a Frittata

One of the first days I was staying here in Quarantine, I decided to make myself a Frittata for my dinner.  I was still suffering from jet lag and, although I was hungry, I was lacking in energy and inspiration! 

My sister had left me some eggs in the refrigerator. I have always held to the premise that if you have eggs in the fridge, you always have a delicious meal in the making!

Frittata are one of those things that you can whip up with next to nothing.  All you really need are eggs and some kind of milk/cream.  Add to that any combination of vegetables and proteins, and you have a tasty meal in the making! 

They are very similar to an omelet, however there is no rolling involved.  Just pop your filling ingredients into a skillet, pour the egg mixture over top, let it set on the bottom and then finish it off in the oven!   Easy peasy! 

How to Make a Frittata

 On this particular day I had some leftover cooked potatoes which I wanted to use up and some sliced deli-ham. You can use any kind of luncheon meat, or no meat at all. Bacon, sausage, all work very well.  

I chopped the ham and popped it into a skillet along with the potatoes. I had Becel for the fat.  But obviously if you have bacon you can cook the bacon first in the skillet and then use the bacon fat to cook anything else.

How to Make a Frittata

 I also had a big package of baby greens my sister had left for me to use in salads and such. It was a lovely mix of kale, spinach, beet greens, etc.  I thought they would work very well in a frittata.  

I added them to the skillet along with a clove of minced garlic and a chopped spring onion.  One thing about Greens is they wilt very quickly and give a lovely touch of colour.

How to Make a Frittata

You can really use any kind of vegetable that you want to use, and what you have to hand. Peppers are very good. Asparagus cuts, mushrooms, green beans, etc.

Pretty much any vegetable works well.  Just make sure you use a combination of flavours and textures that will work with each other.  You know what you like and what you don't like

How to Make a Frittata

 Once you have your vegetables cooked you will need to spread them out in the pan in an even layer. You will need enough beaten egg and milk to cover them.  

I added some cheese to the egg/milk mixture and some chopped rosemary that my sister had left for me. You could use any soft herb, or even a dried herb if that is what you have!  You will need enough milk and egg to cover the vegetables in the pan.

How to Make a Frittata

Its okay if it doesn't cover them completely.  I happen to think a few bits sticking up here and there add interest! 

You pour the egg mixture over and let it cook over medium heat without disturbing it until it begins to set.  I like it to be set all around the edges and on the bottom. Make sure you have used enough fat with you cooked your vegetables so that it doesn't stick.

How to Make a Frittata
 Try not to rush that stage or you may risk burning the bottom of your frittata. You will see when it is just about ready because it will start to look dry and pull away from the edges.

After that you can scatter some  more cheese on top. I also added some halved cherry tomatoes.  

How to Make a Frittata

 The whole thing ended up looking quite festive I thought with bits of red and green scattered throughout! I'll be honest here, I could not finish it.  I only had half of it and the other half I had for breakfast the next morning.

Don't worry if you don't have potatoes, you can use cooked pasta, or even bread or rice!  I have used all before and they all work very well!

I ended up with a meal that was delicious, nutritious and healthy as well as being very simple, easy and quick to make!  It was also incredibly filling.

I enjoyed it with a mixed tossed salad on the side.  You could also add toast if you are exceptionally hungry.  The important thing is to have some fun with it! Just use your imagination and whatever you have availabe to use. You might be very surprised at just what you can come up with!

Quarantine Frittata

Yield: 1 (generously)
Author: Marie Rayner
prep time: 5 Mincook time: 20 Mintotal time: 25 Min
You can make a frittata out of just about anything you have on hand. Simple and quick to make they make for a lovely light supper or lunch!


  • 2 large free range eggs
  • 2 TBS milk
  • 1/2 TBS butter or becel
  • 1/4 tsp of chopped fresh herb (I used rosemary)
  • salt and black pepper to taste
  • 1 slice of deli-ham, chopped
  • 2 small cooked new potatoes, chopped
  • 1 handful of baby greens
  • 1 small clove of garlic, peeled and minced
  • 1 spring onion, trimmed and chopped
  • 1/3 cup (36g) grated strong cheddar cheese, divided
  • 4 or 5 cherry tomatoes halved


  1. Preheat the oven to 200*C/400*F/ gas mark 6.  Whisk the eggs, milk, 1/2 of the cheese, and some seasoning together along with the rosemary. Set aside. (If your skillet doesn't have an oven-proof handle, cover it with aluminium foil.)
  2. Add the butter to a medium non-stick skillet and add the potatoes and chopped ham, seasoning them lightly.  Cook, stirring occasion until the potatoes have begun to turn golden brown. Add the baby greens, onion and garlic.  Cook, stirring until the greens begin to wilt.
  3. Spread everything out in the pan and then pour the eggs over top to cover.  Cook without stirring until it begins to set on the bottom of the skillet and around the edges.  Top with the remaining cheese and halved cherry tomatoes.
  4. Bang into the preheated oven and cook for 8 to 10 minutes until set through and the cheese has melted. 
  5. Remove from the oven. Let sit for 5 minutes and then serve hot.  I served this with a salad.
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So what are some of your favourite things to do with eggs?  Do you even like eggs?  I really want to know! 

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  1. I love eggs benedict but I would have to say my very favourite is egg salad sandwiches on fresh, ordinary, white sliced bread. With olives and a radish. Yum! I make a similar frittata Sunday mornings for breakfast but don't start it on the stove top. I just poke it in the oven for 20 to 25 minutes. Have a good day, Marie. Two more sleeps! Love and hugs, Elaine

    1. OH, I love Eggs Benedict also Elaine! I have not made it in a very long time. Love that you just poke your frittata into the oven. I will have to try that next time. Sort of like a Quiche! Love and hugs, xoxo

  2. What a bright, colourful and appetising looking dish - and bonus that it is so versatile and goes together so quickly. I'd want to tuck in right away.

    It's been so interesting to see how you've managed with so little in your pantry at the moment and yet made lovely, varied meals. It's a real credit to you and your talents.

    I agree with you that eggs lend themselves to being the bones of a delicious meal. My personal favourites are a bold, tasty shakshuka, stracciatella soup, a quiche or a lovely eggy fried rice.

    1. Thanks so much Marie! You are so very kind! I love Shakshuka, quiche and fried rice, athough I have not yet tried stracciatella soup. Something for my list of things to try! Today and tomorrow I am eating up what's left in the refrigerator in preparation for the big move to my sister's on Friday! Bring on the rest of my life! xoxo

  3. One more sleep! This looks perfect Marie! I make a crustless quiche that is quite similar, with ham, swiss cheese, red bell peppers and spinach that is quite lovely.

    1. They really are pretty much the same thing aren't they Raquel! xoxo

  4. A great meal, anytime of day! We love eggs in our house = protein, versatile and filling.
    So happy for this Friday, a new start, FAMILY, hugs, home!!!
    I’m teary already! xo,V

    1. Thanks so much V! You are right about eggs! Protin, versatile and filling, plus they come in their very own packaging! What's not to like! xoxo

  5. Thank you! It was very daunting Laurie, I was terrified, but I did it. Thankfully only one more sleep and I am a free woman! xoxo

  6. Frittata is one of my favourites, and just needs a few leftover veggies to make it tasty.

    1. They are a great way of making a simple meal and are so very versatile Linda! xoxo


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