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Try this frittata recipe, great for a light meal or quick snack.


  • 10 Ban tom eggs or 6 large free range

  • ½ red onion finely sliced

  • 3 spring onions finely sliced

  • 6 purple Congo potatoes – peeled and diced

  • About 1 cup of kale finely chopped

  • 16 snow peas sliced

  • About one cup of dandelion leaves finely chopped

  • 60 gm feta

  • 3- 4 fillets of smoked trout

  • Milk

  • Salt and black pepper – freshly ground

  • Cumin powder

  • Chilli powder

  • Olive oil

  • Butter


  • 1.

    For eggs: beat the eggs with some milk (about half a cup or so) and season with the salt, pepper, chilli and cumin. Set aside.

  • 2.

    Cook the potatoes in a little olive oil in a hot pan until cooked and coloured. Set aside.

  • 3.

    Put some butter in a hot pan and when foaming add the red onion and shallots – cook until softened.

  • 4.

    Add the dandelion, snow peas and kale and cook until softened then add the milk and egg mixture.

  • 5.

    Crumble the smoked trout evenly around the pan and do the same with the feta. Do not stir.

  • 6.

    Adjust the heat so that the bottom will cook and set but not burn.

  • 7.

    When the egg is fairly set you can put the pan under the grill so as to cook the top and give it some good colour.

  • 8.

    Serve straight from the pan with some bread.

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