RECIPE : Raid-The-Fridge Frittata

What a great recipe to feed a crowd for brunch and also to use up any vegetables, herbs, cheese and meat. What I love about this recipe is that it is a tray bake so you don’t need to watch it, it won’t burn at the bottom and you don’t need to perform any magic tricks to turn it out of a frying pan. You can use any combination of vegetables but could also keep it simple and just use 2 complementing vegetables like caramelised onions and roasted butternut.

Serves 6


4-6 cups of vegetables (eg butternut, sundried tomatoes, broccoli, baby marrow, baby spinach, mushrooms)

100g of feta, mozzarella or goat's cheese (whatever you have will work)

2 *caramelised onions (*optional, but recommended - see recipe below)

200g fried bacon, sausages, chorizo (meat is optional)

8 eggs

½ cup of milk

Salt and pepper


Preheat oven to 180˚C.

Roast veggies like butternut squash and broccoli in advance with a drizzle of oil and salt until soft.

Add vegetables and meat to a greased casserole dish. Top with the caramelised onions. Crack eggs in a bowl and add milk and salt. Whisk.

Pour eggs over the vegetables and meat, make sure that the eggs cover the ingredients. Press with a fork if necessary.

Top with cheese and chilli flakes.

Bake in the oven for 20 minutes until golden brown and the egg is set.

Serve with fresh rocket or herbs and crusty bread

*Caramlised Onion Recipe

Heat 1 tablespoon of oil and 1 tablespoon of butter in a frying pan. Slice 2 red onions and add to pan. Sprinkle with a pinch of salt. Keep on medium heat and stir every few minutes, but also allow the onions time to caramelise and stick to the pan. This will take about 30 minutes. Add 2 tablespoons of sugar, and 1 tablespoon of balsamic vinegar. Cook until soft, caramelised and sweet.

Recipe by Wooden Spoon Kitchen

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