Serves 4

For me, Sunday mornings mean sleeping in and lounging around in my pajamas a little bit longer in the mornings than I usually do. I like to catch up on my reading, whether it’s the newspapers, food magazines, or a good book while drinking hot coffee out on the deck. Then comes the highlight – breakfast.

I love eggs in pretty much any fashion, my favorite being soft boiled with toasted soldiers. My second favorite is in a frittata. I had my first frittata on a visit to Lyon, France many, many years ago with a group of students from Neath Port Talbot College. If I’m in the mood, I’ll make a big frittata on a Sunday morning. Then, for the rest of the week I take a slice in to work with me along with a nice big salad of greens or roasted vegetables. A frittata tastes great cold or straight out of the oven. You can slice it, cube it, or even put it on toast with a ripe avocado to make a delicious quick and easy breakfast sandwich during the work week.

The frittata is also the perfect meal on a Sunday morning, as it is truly the lazy man’s breakfast. The only thing you really have to think about is how many eggs you want to use. Just throw in the rest of the ingredients (as little or as much as you want) in your sauté pan, pour in the egg mixture, cook on the stove till the edges set and then pop it in the oven to finish. 

Ingredients

  • 1 tablespoon olive oil
  • 1 green onion, roughly chopped
  • ½ cup cherry tomatoes, cut in half
  • ½ teaspoon turmeric powder
  • 1 cup baby spinach leaves
  • 6 eggs (cage free if possible)
  • ½ cup Greek yogurt
  • 1 teaspoon chopped dill
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped oregano
  • Sea salt
  • Freshly ground black pepper
  • ¼ cup blue cheese, crumbled
  • 1 tablespoon chopped walnuts

How to make:

  • Pre-heat oven to 360’F
  • Take medium size skillet and place over a medium hot stove. Add the oil, then the chopped green onions and tomatoes. Cook for two minutes, then add the turmeric and spinach leaves. Cook for a further two minutes.
  • Take a medium size bowl and whisk together the eggs, yogurt, chopped herbs, and seasoning, then pour into the skillet.
  • Using a spatula, draw the edges into the middle a couple of times and cook until the eggs begin to set around the edges, around four minutes. Sprinkle the cheese and walnuts over the top and pop into the oven to finish cooking, around eight to 10 minutes.
  • Remove from the oven, and leave to cool for a few minutes. Then gently slide onto a chopping board and cut into 4 wedges and serve.

Mark Allison, Executive is Chef of Culinary Innovation at the Cabarrus Health Alliance. Check out www.cabarrushealth.org/cookingclasses for more recipes and a list of upcoming cooking classes with Chef Allison.

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