This recipe was inspired by Harrison Ford’s character in the film Morning Glory. When the film ended I was left pondering a couple of questions: What exactly is a frittata (I’d previously had one for lunch at the canteen at work and to me it was just an omelette served at lunch time instead of breakfast)? And, What makes a frittata so special that the character only made it for the people that were special to him? I decided to do some research and have some fun in the kitchen finding out.

I now know that a frittata normally consists of eggs beaten with milk or cream that is poured over cooked meat or vegetables and slowly baked. Some people think of it as a crust-less quiche. It’s is normally eaten cold so it is perfect as a picnic food. However, I’ve found that I prefer to eat it warm, and it’s a brilliant dish for using up meats and veggies that you find in the fridge at the end of the week.

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In a frittata the meat or vegetables are cooked off before the egg is added so that any water they release evaporates. This gives the egg a firmer texture once it is cooked. The pan should also be really hot before adding in the eggs as this produces a fluffier frittata.

In essence I think a fritatta is definitely a bit more special than an omelette. Adding the cream to the egg, and herbs to the filling gives it a richer flavour. I also add minced garlic to the egg mixture which takes the flavours to yet another level. Indeed a fritatta is now my new go-to brunch recipe.


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Frittata Recipe

Serves: 2
Preparation Time: 5 minutes
Cooking/Baking Time: 25 minutes


  • 4 large eggs
  • 60 ml double cream (1/4 cup)
  • 60 g grated cheddar cheese (1/2 cup)
  • 2 cloves garlic minced
  • 1 tbsp olive oil
  • 80 g mushrooms sliced (3 oz)
  • 60 g spinach roughly sliced (2 oz)
  • 4 spring onions finely chopped
  • 120 g ham chopped (4 oz)
  • salt and pepper to taste
  • 0.5 tsp dried mixed herbs


  1. Pre-heat oven to 180 °C fan (200 °C conventional / gas mark 6 / 400 °F).
  2. In a large bowl whisk together the eggs, cream, cheese and garlic.
  3. Heat oil in an oven-proof frying pan over a medium heat.
  4. Add the mushrooms and cook for around 2 minutes. Then add in the spinach and cook for a further 5 minutes until any water they release has evaporated.
  5. Add in the spring onions and stir for around a minute before adding in the ham.
  6. Turn up the heat to high. Season with salt and pepper and mix in the herbs. Stir for another minute until the pan is sizzling.
  7. Spread the mushrooms and ham out using a wooden spoon then pour the egg mixture on top.
  8. Remove from the hob and place in the oven for 20 minutes until set.


  • Serve warm or cold.
  • The ham and mushrooms and spinach can be substituted with other fillings just be sure to cook them before adding the egg to release and evaporate water they give off.
  • The double cream can be substituted for milk, just use 40 ml (1/8 cup + 1 tbsp) of milk instead since it has a thinner consistency.
  • A plant based double cream alternative (such as Elmlea Plant) can also be used here to reduce the dairy and fat content.


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