How to Make a Cheese and Onion Frittata for Lunch - Delishably - Food and Drink
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How to Make a Cheese and Onion Frittata for Lunch

Gabriel Wilson loves to cook, eat tasty foods, and drink a glass of wine—without having to do the washing up.

Cheese and Onion Frittata

Cheese and Onion Frittata

A frittata is basically a slow-cooked omelet over a low heat with any filling you like: a selection of herbs, soft or hard cheeses, peppers, onions, greens, potatoes and cooked or cured meats and sausages. I have even made sweet frittatas using a mixture of berries served with whipped cream and mint sprigs.

Today I am cooking my favorite frittata, featuring cooked potatoes, feta cheese and fried onions served with a cherry tomato salad and fresh basil leaves. I like to use feta in this recipe as the saltiness marries well with the potatoes and eggs, but feel free to use whatever cheese is your favorite.

Cook Time

Prep timeCook timeReady inYields

10 min

12 min

22 min

2 servings

Ingredients

  • 2 cups cooked potoates, cubed
  • 1 large onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
  • 4 fresh eggs
  • 50 milliliters full-fat milk or cream
  • fresh chives, snipped
  • sunflower oil, to fry
  • chili flakes (optional)
  • cracked pepper (for seasoning, optional)
  • cherry tomatoes, to serve
  • fresh flat leaf parsley, chopped, to garnish
  • fresh basil leaves, to garnish
  • 1 tablespoon white wine vinegar, to dress
  • 1 tablespoon olive oil, to dress

Instructions

  1. Heat the sunflower oil in a pan and fry the onion slices till soft and translucent. Remove from the heat and set aside.
  2. Crack the eggs into a deep bowl. Use a fork or whisk mix the eggs well to ensure the white and yellow are combined. Pour in the full-fat milk or cream and whisk again.
  3. Add in the potatoes, crumbled feta cheese, fried onions and the snipped fresh chives. Mix well.
  4. Add the chili flakes if using and season with the cracked black pepper if using. Both options are a matter of choice. If you don't like heat, don't add.
  5. Heat the vegetable oil over a moderate heat in a nonstick pan. Once hot, pour in the frittata mixture and flatten the mix down with a spatula or the back of a tablespoon.
  6. Once the mixture begins to set (about 5 to 7 minutes) place a plate over the pan and turn the mixture onto the plate. The frittata will be upside-down (see photos). Add a little more vegetable oil into the pan and slide the frittata back into the pan. The cooked side will now face up.
  7. Continue cooking for another 5 minutes until the mixture is set. Use the same method with the plate to remove the frittata to a serving board.
  8. In a separate bowl, whisk the olive oil and the white wine vinegar together and dress the cherry tomatoes. Add in the basil leaves.
  9. Sprinkle the chopped parsley leaves over the frittata to garnish. Serve warm with the dressed cherry tomato and basil leaf salad.

How to Flip a Frittata

Place a plate over the pan.

Place a plate over the pan.

Turn the mixture onto the plate. The frittata will be upside-down. Slide the frittata back into the pan and continue to cook. The cooked side will now face up.

Turn the mixture onto the plate. The frittata will be upside-down. Slide the frittata back into the pan and continue to cook. The cooked side will now face up.

Notes

  • Nonstick pan: A nonstick frying pan is a must for this recipe. An eight to nine inch nonstick pan works best. I highly recommend the Chef's Classic Nonstick, 9-inch. There is nothing worse than egg sticking to a pan.
  • Flipping the frittata: Turning the frittata out on to the plate does take a little care so until you are confident, make sure to take your time and make sure to hold the plate firmly to the pan while turning upside down.
Frittata with added chouriço

Frittata with added chouriço

Filling Options

My daughter loves chouriço, which is a spicy Portuguese smoked sausage with paprika. When I make this recipe for her I add slices of the sausage. There are no rules with frittatas—you can add what foods you like and season with whatever herbs and condiments you fancy. Here are a few of my favourites...

  • Brie cheese, sliced cooked beetroot and cumberland sauce.
  • Blue cheese, spring onions and cherry tomatoes with basil leaves.
  • Cheddar cheese, oven roasted red peppers and basil pesto.
  • Grated courgette, goats cheese and toasted pine nuts.
  • Fried red onions and cooked bacon bits with sliced tomato.
  • Roast chicken and leftover roast vegetables with thyme and rosemary.

My Big Tip

I always use cooked potatoes in my frittatas. The potatoes help hold the frittata together. You don't have to use a lot; one large cubed or sliced potato is enough to bring stability to your frittata. I don't like to use the oven, I think it dries the eggs out too much; hence, my trick with the plate.

© 2020 Gabriel Wilson

Comments

Gabriel Wilson (author) from Madeira, Portugal on June 29, 2020:

It's a quick and easy dish Liz, hope you enjoy :)

Liz Westwood from UK on June 28, 2020:

Your trick with the plate is brilliant. I have eggs to use up this week, so I might just give this a go.

Gabriel Wilson (author) from Madeira, Portugal on June 28, 2020:

I make this a lot lately Liza, it's very handy but it's also very tasty and versatile :)

Gabriel Wilson (author) from Madeira, Portugal on June 28, 2020:

Hey Imogen, it takes a little practice flipping it over but it's worth it. The texture is so much better :)

Liza from USA on June 27, 2020:

Yes, the frittata looks perfect. I bet, it tastes delicious just the way it looks! I love everything with eggs, cheese, tomatoes, spicy herbs. Thank you for sharing this delightful recipe, Gabriel. I'm definitely making this for breakfast or dinner :)

Imogen French from Southwest England on June 27, 2020:

I often make a version of this for a quick cooked lunch or supper. I hadn't thought of flipping it over in the pan to cook the other side though, I usually put it under a hot grill to finish off, so thanks for that practical tip.

Looking at this is making me hungry - and it's nearly lunchtime, so maybe I will :-)

Gabriel Wilson (author) from Madeira, Portugal on June 27, 2020:

Hi Peggy, it's one of those simple foods that you can make anytime for any meal. Hope it goes down well :)

Hi Linda, it's an easy one but it's a tasty one :) Hope you like it!

Linda Crampton from British Columbia, Canada on June 26, 2020:

Your frittata sounds and looks very flavourful! Thank you for sharing the recipe and the tips.

Peggy Woods from Houston, Texas on June 26, 2020:

Oh my, this sounds delicious. I have all of the ingredients in our home and will be making this soon. Thanks for your recipe.