Frittata: make it tasty with leftovers or try Jamie Oliver's summer recipe

All you'll need for our frittata recipes are some eggs and whatever you have hanging around in the fridge – meat, veg, cheese and more. Jamie Oliver's summery take is tasty, too

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The beauty of these frittata recipes is just how adaptable they are. The perfect midweek meal, it's possible to knock up a tasty frittata in just 20 mins with whatever you have in your fridge. Whether you're working with some leftover veggies, a solo chicken breast, a handful of spinach leaves, or a chunk of cheese, it's more than possible to whip up something delicious and nutritious. 

This is great news if you're often left with a fridge full of odds and ends, or want to reduce food waste. All you'll need are some eggs and salt and pepper, for seasoning, as your starting point.

Below, we have our basic frittata recipe, then there are frittata recipes from Jamie Oliver and his mentor Gennaro Contaldo. Keep scrolling to find your favourite.

For more cooking tips and recipe ideas, head over to our food hub.

Basic frittata recipe


  • Eggs, 2 to 3 per person
  • Olive oil, for softening vegetables
  • Salt and pepper, for seasoning
  • Toppings: when we say you can use pretty much anything in your frittata, we mean pretty much anything. Some of our favourites include feta, potato and roasted vegetables, kale and goats cheese, prosciutto and asparagus, salmon and pea, and chicken and broccoli. But we'd encourage you to take a look in your fridge and see what's lurking – frittata is a great leftovers meal, after all.


1. You'll want to start by preparing whatever you're planning on having in your frittata. This means roasting or sautéing veg until it begins to soften, cooking – and then shredding – chicken, grating cheese etc.

2. Place your eggs in a separate bowl, whisking until you achieve a smooth consistency. Season well with plenty of salt and pepper.

3. Pour your egg into a shallow oven proof pan, or dish. Then, add your other ingredients – vegetables, cheese, meat etc.

4. Place in the over for 20 minutes at around 200ºC, or until golden brown on top. Then, serve with a side of salad.

Jamie Oliver’s mighty mushroom and kale frittata

Jamie Oliver’s Jamie Oliver’s mighty mushroom and kale frittata

(Image credit: Tesco)

If you want to dish up brunch to feed – and please – a crowd, we can vouch for the success of this vegetarian frittata recipe, which has been a big hit in the homes of the Real Homes team. What’s more, it pulls off the clever trick of satisfying meat-eaters while being vegetarian, something that not every recipe can achieve in our long experience of feeding those with different dietary preferences together.

The secret is the mushrooms. As Jamie Oliver says, they give the dish such a gorgeous meaty texture, that you won’t miss the meat! The other big bonus of serving up this frittata for brunch is that it’s easy to make, so you can cook up a weekend meal for a few of you without any hassle.

  • Special thanks to Tesco for sharing this recipe with us

To cook up Jamie Oliver’s mighty mushroom and kale frittata, you will need:

  • 400g mixed mushrooms
  • 100g curly kale
  • 1 tbsp olive oil
  • 4 spring onions, trimmed and finely sliced
  • 75g cottage cheese
  • 40g reduced-fat cheddar, finely grated
  • 3 garlic cloves, peeled and finely sliced
  • 8 large free-range eggs
  • 2 beef tomatoes
  • Extra-virgin olive oil
  • 15g fresh basil
  • Salt and freshly ground black pepper


1. Preheat the oven to 200ºC/400ºF/GM6. Tear or slice the mushrooms into a 26cm non-stick and ovenproof frying pan over a medium heat. Dry fry for around 5 minutes or until the mushrooms are slightly charred. Set aside on a plate.

2. Put the kale in a bowl and drizzle it with half a tablespoon of the olive oil. Add a pinch of salt, then toss and scrunch the leaves with your hands.

3. Put the spring onions and cottage cheese in a bowl. Add the cheddar, season with pepper, and mix.

4. Put half a tablespoon of olive oil in the pan and cook the garlic for around 2 minutes. Add the set-aside mushrooms and season.

5. Beat the eggs and add to the pan, moving the eggs around for the first minute, then letting the mixture settle. Place the kale on the top and push down a little. Add the cheese mixture in dollops. Transfer the pan to the oven for 10 minutes until the mixture is golden and set.

6. Slice the tomatoes and arrange on a plate, and drizzle with extra-virgin olive oil. Season, and scatter with basil leaves.

7. Loosen the frittata at its edges and slide out of the pan. Serve sliced with the salad.

Jamie Oliver's pea, mint and feta frittata

summer frittata

(Image credit: Tesco)

To make Jamie Oliver's tasty summer frittata, you will need:

  • 6 large free-range eggs
  • Freshly podded peas, 100 grams
  • Freshly podded broad beans, 100 grams
  • A few sprigs of fresh mint
  • 1 lemon
  • Parmesan cheese, 20 grams
  • Extra virgin olive oil
  • Small bunch of asparagus
  • Feta cheese,10 grams
  • Ripe tomatoes
  • A small handful of pea shoots
  • A small handful of rocket
  • Feta cheese (optional)


1. Preheat the oven to 220°C/425°F/gas 7. Crack the eggs into a mixing bowl and add a pinch of sea salt and black pepper. Whisk together and put to one side.

2. Add the peas, broad beans and a good pinch of salt to a pestle and mortar, then pick in the mint leaves and bash to a rough paste.

3. Stir in the zest and juice of ½ a lemon, a good grating of Parmesan, two tablespoons of extra virgin olive oil and a pinch of pepper (you may need to do this in batches). Have a taste and add a little extra Parmesan or lemon juice, if needed

4. Place a small non-stick ovenproof frying pan (roughly 20cm) on low heat. Slice the asparagus in half at an angle, then add to the pan with ½ tablespoon of olive oil and fry gently for a minute or so. Meanwhile, fold half the pesto through the egg to combine.

5. Pour the egg mixture into the pan over the asparagus, then spoon little bombs of the remaining pesto on top. Stir gently for a minute or so, then scatter over the feta and grate a little more Parmesan on top, if you like it extra cheesy.

6. Place the pan in the hot oven for about five minutes, or until golden and risen.

7. Meanwhile, roughly chop the tomatoes and add to a bowl with the pea shoots, a small handful of peas and the rocket. Drizzle over ½ a tablespoon of extra virgin olive oil, add a squeeze of lemon juice and toss to coat. Season lightly with salt and pepper and crumble over the feta, if using.

8. When the frittata is ready, turn it out onto a board and serve with the tomato salad and some crusty wholemeal bread, if you like.

Jamie Oliver's tips for cooking the perfect frittata

We took a closer look at Jamie Oliver's top tips for frittata and wanted to share some of our findings. Check them out below for a super tasty frittata.

Jamie Oliver has a slightly different approach to frittata, here are some of our favourite tips:

1. Use plenty of olive oil – or butter, if you'd prefer – when heating the pan.

2. If you have parmesan, add this to the egg mixture before pouring into the pan. If you don't have parmesan, you could use cheddar, or feta, instead.

3. Gently work the edge of your frittata inwards while still runny, this will improve the final texture.

4. Cover your frittata to ensure that steam can cook the top, as well as the bottom.

5. If you're struggling to flip you frittata with a spatula, give it a go with a plate instead. Flip your frittata onto a clean plate, then return to the pan to continue cooking.

Jamie Oliver also has a fab frittata recipe to which he adds frozen peas (lightly crushed with a pestle and mortar to release their sweetness), kale and Swiss chard (PACKED with vitamins and minerals, people!). 

He tears up the Swiss chard and kale then puts them in a heavy pan to char them slightly. That done, he dresses them with salt, pepper, olive oil and lemon juice to boost the flavours before adding them to the frittata. Yum.

How to make frittata like Gennaro Contaldo

frittata recipe

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Gennaro Contaldo is the *unofficial* master of the frittata and is known for teaching his English protégé, Jamie Oliver, a thing or two about the tasty dish. In this recipe Gennaro makes a sweet pepper frittata, but the same principles really do apply whatever ingredients you may have to hand. Here's everything you need to know:


  • Olive oil, a good glug
  • Red pepper (or whatever vegetables you may be using)
  • Onion
  • Courgette


1. To start with, Gennaro Contaldo adds a liberal amount of olive oil the pan. We'd advise that you too take the Italian approach when working with this healthy fat.

2. Next, he slices his pepper, courgette and onion into small strips – you can do the same with whatever vegetables you might be working with – and adds to the pan to gently soften. Gennaro Contaldo also makes time to season his veg with plenty of salt and pepper.

3. To prevent the vegetables becoming too dry, Gennaro Contaldo also adds a small amount of water at this stage, before adding a lid and allowing the veg to cook slowly. This should take between 15 and 20 minutes, the key is to ensure that all of the water has evaporated.

4. In a separate bowl, Gennaro Contaldo recommends whisking together six to eight eggs, with a little salt and pepper. He then grates a small amount of parmesan into the mix and continues to whisk. 

5. Once the veg is ready, add the eggs to the frying pan and watch it start to cook. Cover with a lid then, after a couple of minutes, on one side, flip to cook the other. You'll know your frittata is ready when it's golden in colour.

Top tip: to flip your frittata, Gennaro Contaldo advises using a plate to carefully remove it from the pan. Take care not to burn yourself in the process.

6. For somerthing extra special, Gennaro Contaldo then adds a dollop of  goats cheese before serving. You could also try feta if that's all you have to hand.

Check out Gennaro's frittata recipe on his own page

Spinach frittata with spicy leftover lamb

leftover lamb recipe: lamb frittata

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We love idea of spinach frittata for a simple lunch idea. A great way to use up your greens, this simple recipe is made even more delicious thanks to the addition of some super succulent spicy lamb. 

Packed full of flavour, this simple recipe is one of our favourite ways to use leftover lamb – though it can also be prepared from scratch – in a whole new way, and only calls for a few ingredients which you're likely to already have at home. Sounds like a pretty good deal to us...


  • Leftover lamb (though you could also prepare it from fresh)
  • An onion, finely chopped
  • A clove of garlic, crushed
  • Nutmeg, half a teaspoon
  • Chilli flakes, half a teaspoon
  • Spinach, a few large handfuls
  • Eggs, 2 to 3 per person
  • Olive oil
  • Salt and pepper, for seasoning


1. Add a good drizzle of olive oil to a frying pan, along with your finely chopped onion and garlic. Soften for a few minutes, before adding the spices and leftover lamb. If you're looking lamb from scratch, you should do so now. Ensure everything is covered in the spices and allow to cook for a few minutes, before adding the spinach and allowing to wilt a little.

2. Place your eggs in a separate bowl, whisking until you achieve a smooth consistency. Season well with plenty of salt and pepper.

3. Pour your egg into the frying pan, on top of the lamb and spice mix. Cook for a few minutes, or until the egg looks like it is beginning to scramble.

4. Place under the grill for between five and ten minutes at around 200ºC, or until golden brown on top. Serve with a side salad.

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