Flippin’ Fast Feta Fritatta with “Throw-ins”

You say Fritarta I say Fritata!  Whatever your pronunciation this is one of the quickest and most versatile dishes and a great way to use up leftovers or whatever you can grab from the fridge – turning them into a tasty, healthy quick meal.  It will also keep in the fridge overnight so you can double your money and have it tomorrow too. 

In this version we are starting from scratch, so need to cook our vegetables first. However, if you’ve pre-prepped your fillings beforehand such as roasted vegetables or baked potato then you can just throw those in at the appropriate time for an even faster lunch.

The key to a good frittata is to get the balance of your ingredients right otherwise you could end up with a flat dry looking pancake type thing rather than a dishlicious fluffy plate of tastiness.

Formula for a perfect fluffy four portion frittata is:

8 eggs + 80ml milk + 250g other “throw-ins” +75g cheese.

As for your throw-in’s – anything goes really, but amongst our favourites are tomatoes, peppers, spinach, feta, spring onions plus some chilli to fire it up!

Here’s how to make your fast feta frittata and learn the frittata flip technique….

Serves: 4 decent portions


8 large eggs

80 ml milk

75 g grated cheddar cheese


Freshly ground black pepper

Pinch chilli flakes

4 tbsp. extra-virgin olive oil

3 spring onions sliced 

125 g feta cheese 

675 g baby spinach


In a bowl whisk together eggs, milk, and cheese. Season with salt, pepper, and chilli flakes to taste

In a frying pan pour in half the oil put over a medium heat. Add the spring onions and peppers, cook for until soft before adding the spinach – heat until wilted.

Remove your throw-ins mixture from the pan and set to one side in a bowl.

Turn on your grill to high, leave until ready.

Cut the feta into 1cm cubes, add those into the beaten egg and cheese mixture followed by the remaining “throw-ins” from the set-aside bowl.

Pour the leftover oil into your pan and heat on medium heat until bubbling. Spread the oil evenly around the pan base and pour in the egg mixture into the pan.

As the eggs cook be sure to slide your spatula under the edge of the egg base to loosen it from the pan. 

When the egg appears firm around the edges wrap a layer of foil around the panhandle making sure you’ve covered all the handle and put the frying pan under the grill, with the door open, so the heat cooks the centre of your frittata and melts the cheese.

After approximately 1 minute or until the surface of the eggs begin to brown remove the pan and set aside.

Allow everything to cool a little before sliding your spatula around the frittata edge again to loosen the base.

When you’re ready:

To serve

You can either slice and lift the frittata straight out of the pan or if you’re feeling brave go for the flip serve method below!

The Fritatta Flip Serve

Place a pan of similar size to the top of your pan over the top of the frittata.

With you stronger hand on the pan handle and your other hand firmly pushing the plate against the pan lift, tip and flip the frying pan so the frittata falls out onto the plate.

Lift the pan away and slice up the frittata into portion size pieces.