I’m here to tell you that a frittata is one of the easiest, most versatile egg recipes you’ll ever make. Essentially, a ...

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 ...

That’s why this frittata recipe is bound to become a repertoire staple for brunch lovers who like to whip up a nice, nutritious meal to start off their weekend. Mary Berry's frittata is prepared ...

Slice into 1cm wide strips ... Serve with the Asparagus and Pea Frittata.