Italian Frittata



  • 3 whole eggs (free range and preferably organic)
  • Olive oil
  • 6 to 8 pitted black olives, chopped
  • ΒΌ Spanish onion, diced
  • 3 small cubes of feta cheese
  • Handful of baby spinach, chopped into shredded pieces
  • A dash of milk (reduced fat, soy, rice or almond milk)
  • Sprinkle of Parmesan cheese, to taste
  • 2 slices of toast (wholegrain, wholemeal, gluten free)


  1. In a mixing bowl beat the eggs with the milk, and Parmesan cheese.
  2. Turn on your oven grill to a high heat. Heat a small fry pan on medium to high heat, drizzle a teaspoon of olive oil and add the onion until soft.
  3. Slowly pour the egg mixture into the fry pan and reduce the heat a little.
  4. Sprinkle the olives and spinach and crumble the feta evenly across the egg mixture.
  5. Let the bottom of the frittata cook slowly, for around five minutes. Use an egg flip to check and see if it the bottom has become brown.
  6. Once it has browned, place the whole frypan under the grill to cook the top.
  7. Cut the frittata in half or quarters and enjoy on top of a slice of the toast of your choice. This frittata is also great for breakfast or dinner or cold for lunch!
Nic Monteforte