Suddenly… a Fritatta recipe

This ain’t my first rodeo – but it is my first recipe, so be gentle

This blog was never intended to be purely a food blog, but apart from a solitary blupdate about Moneyball, it’s sort of turned out that way, and now it’s graduating to a recipe blog. Last night I cooked one of my favourite dishes, a simple, easy frittata that, I think, keeps on giving. I’ve cooked this three times in the last few weeks, and I’m still not bored of it. So, here goes. My ‘Pea, Lardons and Cheese Frittata’, which serves 3-4, and takes about 20 minutes, including preparation:


  • olive oil
  • 1 onion, peeled and sliced
  • 1 pack lardons/bacon bits (or, if unavailable, dice up a packet of bacon. Proper bacon, not streaky bacon)
  • 6 eggs
  • 110g frozen peas (or as much as you can be bothered)
  • 200g Cheshire cheese (also works with Wensleydale, or Cheddar), cut into small cubes

Serve with: any salad/green, and I usually do something potato-y too, like hash browns or croquets.


  1. Preheat the grill to high. Heat the oil in an ovenproof frying pan, then add the onion and lardons until browning.
  2. Meanwhile, whisk the eggs thoroughly adding salt and pepper. Add the peas and cheese to the pan, stir for 1 minute, then pour over the beaten egg. Cook over a low heat, tilting the pan and drawing in the edges, like a giant omelette.
  3. After about 5 minutes, by which time it should be firming up on the top, transfer the pan to under the grill for 4-5 minutes until the top is golden and set. Cut into wedges (use a spatula, or something that won’t damage the frying pan).

It should look like the picture below when done, and it should ooze a bit like the one above after it’s been cut. This is a very easy dish, that doesn’t take much time at all. I find that if I start heating the oil at the same time as putting the hash browns in the oven, then everything is finished at the same time. Also, as a basic frittata recipe it can be adapted for hundreds of different uses.

Hopefully it sounds like something you’d like to try, and if you do let me know how it goes. And if you have any similar recipes, or have any suggestions as to how I can improve the frittata, then please comment below!


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