Sunday Frittata

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Helen Coveny-Bell


  • 1 tablespoon butter
  • 1 small onion, finely chopped
  • 2 bacon rashers, chopped (optional)
  • 2 cups vegetables (cooked
  • 1 cup cheese sauce (you can use packet cheese sauce – make up according to packet instructions)
  • 6 eggs
  • 1 tablespoon chopped parsley
  • freshly ground black pepper
  • 3 tablespoons grated parmesan cheese


Preheat the oven to 190°C.
Heat the butter in a small saucepan. Add the onion and bacon. Cook for 2 minutes. Add the veges and cook for a further 2 minutes. Stir occasionally. Remove the onion mixture and set aside.
Whisk the eggs in a bowl, add the cheese sauce and whisk until the mixture is smooth.
Stir in the onion mixture, the parsley and black pepper.
Place the mixture in a well greased 20cm ovenproof dish. Sprinkle with the grated cheese.
Cook in the preheated oven for 15-20 minutes or until the frittata is golden brown and just set


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