Mary Berry Frittata is made with sunflower oil, onion, red pepper, garlic, baby spinach, eggs, feta, and cherry tomatoes. This delicious Mary Berry Frittata recipe creates a tasty breakfast or brunch dish that takes about 30 minutes to prepare and can serve up to 4 people.
This Frittata Recipe Is From Cook And Share Cookbook by Mary Berry
Mary Berry Frittata Ingredients
- 2 tbsp sunflower oil (2 tbsp sunflower oil)
- 1 small onion, thinly sliced (1 small onion, thinly sliced)
- ½ red pepper, deseeded and diced (½ red bell pepper, deseeded and diced)
- 1 large garlic clove, crushed (1 large garlic clove, crushed)
- 115g baby spinach (4 oz baby spinach)
- 8 large eggs (8 large eggs)
- 150g feta, cut into small pieces (5 oz feta, cut into small pieces)
- 115g cherry tomatoes, halved or quartered (4 oz cherry tomatoes, halved or quartered)
How To Make Mary Berry Frittata
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan)/Gas 6. Use a 26cm (10½in) non-stick ovenproof frying pan.
- Cook the Vegetables: Heat the oil in the pan over medium heat. Add the onion and red pepper and fry gently for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Add Garlic and Spinach: Add the garlic and spinach to the pan. Fry for 2–3 minutes until the spinach is wilted, then leave the vegetables in the pan.
- Prepare the Egg Mixture: Beat the eggs in a jug and season with salt and freshly ground black pepper.
- Combine and Cook: Pour the beaten eggs into the pan over the vegetables. Swirl to coat evenly and fry for 3–4 minutes, until the egg starts to set around the edges.
- Add Cheese and Tomatoes: Scatter the feta and cherry tomatoes over the top of the frittata.
- Bake: Transfer the pan to the oven and bake for 10–15 minutes, until the egg is fully set in the middle and the frittata is lightly golden on top and underneath.
- Serve: Slide the frittata onto a plate, slice into wedges, and serve hot.
Recipe Tips
- Use a Non-Stick Pan: Ensure your frying pan is non-stick to prevent the frittata from sticking and make it easier to serve.
- Cook Vegetables Well: Sauté the onion and pepper until they are tender. This adds more flavor to the frittata.
- Don’t Overcrowd the Pan: Make sure the vegetables and egg mixture are spread evenly in the pan to ensure even cooking.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the frittata to achieve a golden top and set center.
- Check for Doneness: Insert a knife into the center of the frittata to make sure it is fully cooked. The knife should come out clean when the frittata is done.
What To Serve With Frittata?
This tasty frittata pairs well with a fresh green salad, crusty bread, roasted potatoes, or fruit. It also can be served alongside sautéed mushrooms, a side of mixed vegetables, or a light soup for a full breakfast or brunch.
How To Store Leftovers Frittata?
- Refrigerate: Cool the leftover frittata to room temperature. Place it in an airtight container and refrigerate for up to 3 days.
- Freeze: Freezing is not recommended for this frittata as it may affect the texture. Enjoy it fresh or refrigerated instead.
How To Reheat Leftovers Frittata?
- In The Oven: Preheat to 180°C (350°F). Put leftovers frittata on a baking sheet and heat for about 10 minutes, until it’s warmed through.
- In The Microwave: Put a slice of leftovers frittata on a microwave-safe plate. Cover and heat on high for 1–2 minutes until hot.
- On the Stove: Heat a non-stick pan over medium heat. Place leftovers frittata in the pan, cover with a lid, and heat for 5–7 minutes until warm.
Mary Berry Frittata Nutrition Facts
Serving Size: 1 slice (1/4 of the frittata)
- Calories: 290
- Total Fat: 20g
- Saturated Fat: 7g
- Cholesterol: 310mg
- Sodium: 600mg
- Potassium: 350mg
- Total Carbohydrate: 9g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 18g
Try More Mary Berry Recipes:
- Mary Berry Focaccia
- Mary Berry Smoked Mackerel Pâté
- Mary Berry Roasted Cauliflower
- Mary Berry Drop Scones
- Mary Berry Roast Potatoes
Mary Berry Frittata
Description
Mary Berry Frittata is made with sunflower oil, onion, red pepper, garlic, baby spinach, eggs, feta, and cherry tomatoes. This delicious Mary Berry Frittata recipe creates a tasty breakfast or brunch dish that takes about 30 minutes to prepare and can serve up to 4 people.
Ingredients
Instructions
- Preheat the Oven: Preheat your oven to 200°C (180°C Fan)/Gas 6. Use a 26cm (10½in) non-stick ovenproof frying pan.
- Cook the Vegetables: Heat the oil in the pan over medium heat. Add the onion and red pepper and fry gently for about 10 minutes, stirring occasionally, until the vegetables are tender.
- Add Garlic and Spinach: Add the garlic and spinach to the pan. Fry for 2–3 minutes until the spinach is wilted, then leave the vegetables in the pan.
- Prepare the Egg Mixture: Beat the eggs in a jug and season with salt and freshly ground black pepper.
- Combine and Cook: Pour the beaten eggs into the pan over the vegetables. Swirl to coat evenly and fry for 3–4 minutes, until the egg starts to set around the edges.
- Add Cheese and Tomatoes: Scatter the feta and cherry tomatoes over the top of the frittata.
- Bake: Transfer the pan to the oven and bake for 10–15 minutes, until the egg is fully set in the middle and the frittata is lightly golden on top and underneath.
- Serve: Slide the frittata onto a plate, slice into wedges, and serve hot.
Notes
- Use a Non-Stick Pan: Ensure your frying pan is non-stick to prevent the frittata from sticking and make it easier to serve.
- Cook Vegetables Well: Sauté the onion and pepper until they are tender. This adds more flavor to the frittata.
- Don’t Overcrowd the Pan: Make sure the vegetables and egg mixture are spread evenly in the pan to ensure even cooking.
- Preheat Your Oven: Make sure your oven is fully preheated before baking the frittata to achieve a golden top and set center.
- Check for Doneness: Insert a knife into the center of the frittata to make sure it is fully cooked. The knife should come out clean when the frittata is done.
Mary Berry Frittata