Morning After Frittata

Morning After Frittata

The ability to be able to create a meal with a poor selection of ingredients is an absolute must for any man. It’s hard to stay on top of every single part of your life even if you’re the most organised man in the world. When you live a busy and unpredictable lifestyle keeping your fridge stocked is tough, so you need to be able to adapt, especially if you’re providing for a lady.

On Saturday I woke up after a flurry of beverages feeling a little disheveled to find the fridge barer than my wallet after a day at the races. No artesian sour dough, no cereal, no milk, and no juice…nothing but a pack of eggs, 2 rashes of bacon and a dilapidated vegetable draw – perfect for a frittata.

The best thing about a frittata is you can throw anything you want in it. It has got to be one of the most versatile meals in the world, not just because of the ingredients but because you can also eat it at anytime of the day, meal or snack. Here’s the recipe for the one I created on Saturday but you can use whatever you have on hand and remember to be creative, if you think it might work, it will, just chuck it in.

5 Eggs
½ Sweet Potato
2 Bacon Rashers
7 Cherry Tomatoes 
½ Cup Peas
Handful of Parsley
1 Tblsp of Caramelized Onion
1 Clove of Garlic
2 Knobs of Butter
50g of Feta
Salt and Pepper


Turn the grill on high (or the oven to grill mode).

Boil the kettle and get a saucepan ready on the stove. Halve the tomatoes and set aside. Peel and dice the sweet potato into bite size chunks. Pour the water into the saucepan, add the sweet potato and continue to boil on high.

In a medium sized pan-fry the bacon until cooked but not crispy, and set aside.

Once the potato is tender, drain it and throw it into the pan with the bacon fat and add some S&P. Whilst the potato is frying give the bag of frozen peas a bang on the bench to loosen them up, after the potato has had a few minutes pour your peas on top of the potato, add a knob of butter and keep frying until cooked through. Set the potatoes and peas aside.

I used caramelized onion I found in the fridge. If you don’t have any, it’s easy to make, slice some onion, throw it into the pan, and add some balsamic vinegar and brown sugar – done. If you couldn’t be bothered some raw red onion will suffice.

Finely chop the parsley and the garlic clove. In the same pan you’ve been using melt another generous knob of butter, add the parsley and garlic and cook until fragrant. Add the potato and pea mix, the tomatoes and the onion and give it a stir. Tear the bacon rashers up and throw them on top and let the ingredients cook for a moment while you prepare the eggs.

Crack 5 eggs into a bowl and whisk together, then pour straight into the pan over the ingredients. Now you have to let the frittata sit and cook, turn the heat down to medium and don’t stir it. You’ll notice it start to cook around the edges.

At this point I went for a forage in the fridge and found some Feta cheese. Goats cheese would also be excellent but I’m guessing that’s not going to be in a lot of fridges. I crumbled the Feta into the pan (you could sprinkle any cheese in) and waited until the sides were cooked through.

Now the sides will look cooked but you will notice the middle is still very runny, take the pan off the stove and put it under the grill, this will finish off the middle of the frittata and melt your cheese. Depending on the strength of your grill, give it anywhere between 1-5mins but keep an eye on it. When you can see the top has cooked, pull it out and let it stand for 5mins, then slide it out of the pan onto a chopping board, slice it and serve.


James is the Founder and Editor of The Versatile Gent.

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