A frittata is the ultimate versatile breakfast recipe! This basic frittata recipe is prepared with eggs, milk, assorted ...

Italian in its roots, a frittata is not quite an omelet and not quite a quiche, though it is made with plenty of eggs. When done right, frittatas are fluffy yet filling, and packed with ...

A thick slice of Spanish omelette ... then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute ...

Carefully remove the frittata and place it on a plate. Gently toss the arugula in some olive oil and place on top of the frittata. Slice it up while still warm or at room temperature.

Slice the potatoes to 3mm/⅛in thick ... Working quickly, spread the mixture out evenly in the frying pan. When the frittata starts to set on the edges, use a rubber spatula to pull the edges ...

Slice into 1cm wide strips ... Serve with the Asparagus and Pea Frittata. Mark's got looks to flatter ALL shapes and sizes, and the bracelet hack that will refresh your wardrobe without you ...