Mary Berry Frittata

Let me just say—this frittata nearly ended up scrambled eggs in disguise the first time I made it.

It was one of those Tuesday mornings where I thought, “Oh, I’ve got 30 minutes and some wilting spinach—I’ll just whip this up.” Famous last words. I overcooked the bottom, forgot to season the eggs, and used a pan that wasn’t quite ovenproof. Disaster? Nearly. But I tweaked a few things (and learned to double-check the pan handle), and now it’s my go-to when I want something comforting, colourful, and packed with flavour—without feeling like I’m making a full English.

The feta gives a lovely salty bite, the tomatoes roast just enough to pop, and it’s all tied together in golden, puffed-up egg. Let me show you what I changed to make it foolproof.

Why This One Works So Well

The magic here is the oven finish.

Lots of frittata recipes try to do everything on the stovetop, but that just leads to a burnt bottom and a wobbly top. By starting it on the hob and finishing in a hot oven, you get that golden, puffed top and an evenly set middle. No rubbery eggs. No soggy centres.

Plus, Mary’s combo of sweet peppers, garlic, and tangy feta hits that perfect savoury-sweet-salty trifecta. I didn’t expect such a short ingredient list to give this much flavour, but it does.

Ingredients + Why They Matter

• Sunflower Oil – Neutral flavour and high smoke point. I tried olive oil once and the eggs browned too fast.
• Onion (thinly sliced) – Brings sweetness and depth. Don’t skip the full sauté—it makes a difference.
• Red Pepper – Adds crunch and colour. I once used yellow, and it was fine—but red is sweeter.
• Garlic – Just one clove, but it rounds everything out. Too much and it overpowers.
• Baby Spinach – Softens quickly and adds a bit of “green virtue” to your brunch.
• Eggs (8 large) – The structure and the star. Beat them well, and season properly.
• Feta (crumbled) – Salty, creamy, doesn’t melt completely, which I love. Goat’s cheese didn’t work as well—too runny.
• Cherry Tomatoes – Bursts of sweet acidity. Quarter them if they’re on the big side.

Making It Yours (Without Ruining It)

• No Feta? Use crumbled goat’s cheese only if you like a creamier texture—it’s a bit messier.
• Dairy-Free? Omit the cheese and add a few spoons of cooked, diced sweet potato for body.
• Veggie Swaps: Cooked courgette or mushrooms can replace the red pepper, but be sure to cook off the water.
• Egg-Free? Honestly, I haven’t cracked that yet—this one really depends on eggs to hold its shape.

Mistakes I’ve Made (And How to Avoid Them)

What Went Wrong	Why It Happens	How to Fix It
Rubbery texture	Overbaked it by 5+ minutes	Check at 10 minutes. Knife should come out clean.
Bottom stuck to the pan	Used a non-stick that was worn	Grease well and check your pan’s coating
Spinach was soggy	Didn’t wilt it down first	Always sauté spinach until just wilted

How To Make Mary Berry’s Frittata

1. Preheat oven to 200°C (180°C fan) / Gas 6. Make sure your frying pan is truly oven-safe—I use a 26cm non-stick with a metal handle.
2. Sauté onion and red pepper in sunflower oil for 10 minutes. Take your time—they should be soft, not just warmed through.
3. Add garlic and spinach, and cook until the spinach wilts (about 2–3 minutes). Don’t skip this or you’ll have puddles later.
4. Beat the eggs in a jug with a good pinch of salt and pepper. I use a fork, not a whisk, so I don’t add too much air.
5. Pour eggs into the pan, swirling to coat. Let it cook gently for 3–4 minutes—edges should look set.
6. Scatter over feta and tomatoes evenly.
7. Transfer to oven and bake for 10–15 minutes. It should puff slightly and look golden on top.
8. Cool slightly, then loosen the edges and slide onto a board or plate. Slice into wedges.

Tips From My Kitchen

• I sometimes add a pinch of dried oregano for a Greek-ish twist.
• If your oven runs hot (like mine), check it at 10 minutes—it cooks fast.
• Quartering the tomatoes helps stop them making soggy patches.
• Let it cool for 5 mins before slicing—it sets better.

Storage + Serving

• Fridge: Keeps 3 days in a sealed container.
• Freezer: I don’t recommend freezing—texture goes odd.
• Reheat: Oven (180°C for 10 mins) or stovetop with a lid. Microwave works, but dries out quickly.
• Serve With: A lemony green salad, sourdough toast, or—if you’re like me—cold with hot sauce straight from the fridge.

FAQs

Q: Can I make this ahead of time?
A: Absolutely. Bake it the night before and reheat gently in the oven or have it cold—still tasty.

Q: Do I have to use feta?
A: It’s best with feta, but mild goat’s cheese or even diced halloumi work. Just avoid soft cheeses—they melt too much.

Q: How do I stop the eggs going rubbery?
A: Don’t overbake! Check at 10 minutes. The centre should just set—like a firm custard.

Q: Can I add meat?
A: Yep—cooked bacon or sausage works well, but keep the quantity small so it doesn’t overpower the veg.

Q: What’s the best pan to use?
A: A non-stick, oven-safe frying pan, 26cm across. Avoid anything with plastic or wooden handles.

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