Make your own free website on




Site Map








Omelets and Frittatas

Frittata is a style of omelette where the ingredients are mixed or layered together with the eggs then baked gently. Both the Italians and Spanish excel in making a wide variety of this convenient and substantial dish, which is light on the budget yet such a success for even a brunch or Sunday night meal. 

Recipes on this page:Basic Omelette, Fish and mushroom Omelette , Pizza Omelette ,Puff Omelette , Spanish Omelette ,Spanish Potato Omelette , Yankee Omelette, Smoked Haddock Frittata, Frittata Style Tomato Omelette , Frittata with fresh tomato and basil sauce



Basic Omelete

2 eggs
25ml water
12,5 butter
salt and pepper to taste

Beat eggs and water together. Heat the butter in the pan The pan must be hot and the butter must have started sizzling. Pour the egg mixture into the pan. As the omelette cooks, push the cooked section to one side to allow the remainder to cook. Fold over and serve hot.

Exotic Filling
1 x 195g tin smoked mussels
125ml cheese, grated
25ml parsley, chopped

Mix together mussels, cheese and parsley. Serve.

Vegetable Filling
15ml oil
1 onion
1 tomato, chopped
2 baby marrows, cut (optional)
1 x 225g tin whole corn

Heat oil in saucepan and fry onion, tomato, and baby marrows. Drain whole corn and add onion, tomato and baby marrows. Keep hot and serve.

Sausage Filling
1 x 425g tin viennas
25ml yoghurt
20ml gherkins, chopped
100ml cheese, grated

Drain viennas, put in boiling water and oil in rings. Add yoghurt, gherkins and cheese. Mix. Serve.

Filling For Poorman's Omelette
1 x225g can baked beans
125ml cheddar cheese, grated

Heat the beans, remove from heat and ad cheese. Serve.

Slimming Filling
1 x 250g fat free cottage cheese
1 tomato, diced
1ml chives, chopped
Mix the cottage cheese, tomato and chives. Heat until warm and serve.

Green pea omelette filling (3 portions)
125g frozen peas
7ml salt
12,5 butter
1ml freshly ground black pepper

Cook the peas for 6-8 minutes with 5ml salt. Drain, purée or liquify. Add butter and use as filling.

Haddock and cream filling
125g smoked haddock
150ml cream
125ml grated Cheddar cheese

Heat the haddock and cream to boiling point. Mix thoroughly. Spoon out onto the omelette. Sprinkle with cheese. Fold and serve.

Mushroom and Cottage Cheese Filling
200g black mushrooms (sliced)
12,5ml butter
100ml cottage cheese
25ml chopped parsley

Fry mushrooms in butter for 6 minutes. Add cottage cheese. Heat till boiling point, mix in the parsley, and spoon on to one half of the omelette. Fold and serve.

Ratatouille Filling
60ml butter
2 medium sized brinjal (diced)
2 medium sized onions (sliced)
1 sweetpepper (in strips)
3 baby marrows (sliced)
2 tomatoes (peeled and diced)
60ml chopped parsley
1 clove of garlic (finely chopped)
salt and pepper to taste

Heat the butter in a large saucepan and fry all the vegetables for about 10 minutes. Cover the saucepan and simmer for the further 15 minutes. Spoon 50ml of the filling on to each omelette.

Banana Filling
1 sliced banana
25ml liquer
50ml whipped cream?

Lightly mix the ingredients and spoon on to one half of the omelette. Fold over.

Pear and rum filling
1 medium sized pear (peeled and diced)
25ml brown sugar
12,5ml butter
12,5ml rum
1 ml nutmeg
25ml pecan nuts (finely chopped)

Mix the ingredients together in a small saucepan and cook until soft. Fill two omelettes with 60ml filling and fold over. Sprinkle 12,5ml nuts over each omelette, and top off with 12,5ml of the pear filling.

Apple spice filling
1 apple (cored and sliced)
12,5 ml butter
12,5 ml brown sugar
1ml stick cinnamon
pinch nutmeg

Sauté the apple in the butter until soft. Add the rest of the ingredients and blend well. Fill puff omelettes.


A light and tasty omelette with a mushroom flavoured hake filling. Fresh herbs of your choice can be added e.g. chives, parsley.

Serves: 2
Preparation Time: ± 5 minutes
Cooking Time: ± 15 - 20 minutes
Total Time: ± 25 minutes

30 ml Dairybelle Butter
1 Small Onion, chopped
60 g Button Mushroom, sliced
15 ml Golden Cloud Cake Flour
100 ml Dairybelle Milk
1 Sea Harvest Fresh From The Sea Hake Fillet
4 Extra large eggs
100 ml Dairybelle Milk
30 ml Dairybelle Butter
Salt and freshly ground black pepper

Heat the butter in a heavy based saucepan. Add the onion and mushrooms and saute for 2 minutes.
Add the flour and mix well, heating slowly. Add the milk and seasoning, mix well.
Bring to the boil and stir continuously until sauce thickens.
Remove from the heat.
Cook fish, poach in boiling water or milk until just cooked, ± 10 minutes.
Cool slightly, then flake into the sauce.
Whisk the eggs, milk and seasoning together. Heat the butter in a heavy based frying pan.
Add the egg mixture to the pan. Cook the omelette over medium heat until just cooked through, ± 5 minutes.
Spoon filling onto one half of the omelette. Gently fold the half without filling onto the other half to close.
Heat through, fully cook the omelette and serve hot

Pizza Omelette

1 onion, chopped
2 tomatoes, diced
6 eggs
125ml water
salt and pepper to taste
50ml butter
5ml origanum
1 tomato, skinned and cut into pieces
125ml grated cheddar cheese

Sauté the onion and add the tomato. Cook for 5 minutes. Beat the eggs, add water and season to taste. Melt the butter in a large pan. Pour eggs int the pan. Heat and draw the set egg away from the sides of the pan allowing the liquid egg to run under it. Remove pan from heat. Spread tomato mixture over omelette and sprinkle with origanum. Arrange fomato slices on top and sprinkle cheese over and melt under the grill. Cut into slices and serve. Serves 4.

Puff Omelette

2 eggs, separated
25ml water
12,5ml butter
salt and pepper to taste

Beat the egg whites until stiff but not too dry. Fold the beaten yolks into the whites. Melt the butter in a pan until it sizzles and pour in the egg. Smooth the top of the mixture and bake until the bottom is golden brown and the omelette puffs out slightly. Season to taste. Place the pan in a pre-heated oven and brown lightly. Fold the omelette double and serve on a warm plate.

Spanish Omelette

Serves: 4 Kids / 2 Adults
Preparation Time: 5 minutes
Cooking Time: 15 minutes
Total Time: ± 20 minutes
Grill Setting: Medium High
30 ml Oil
1 Medium potato, thinly sliced into rounds
50 ml Button mushrooms, cleaned and sliced
¼ Red Pepper, finely chopped
¼ Green Pepper , finely chopped
75 ml Mixed Frozen Vegetables
3 Eggs, beaten
15 ml Dairybelle Milk
5 Cherry Tomatoes, cut into quarters
Salt and Pepper to taste
Dairybelle Cheese (optional)

Heat the oil in a small frying pan.
Add the sliced potatoes and fry over medium heat for 4 minutes until softened and lightly browned.
Add the mushrooms, peppers and frozen vegetables, cook for a further 2 minutes, stirring constantly.
Beat the eggs, milk, salt and pepper together.
Pour into the pan and cook until the underside has browned and the omelette is set.
Sprinkle the tomatoes over the top.
Transfer carefully onto a baking tray, brown underneath the grill until the omelette is cooked through.
Grated cheese can be sprinkled on top before placing under the grill.

Spanish Potato Omelette


Not only is it nutritious and inexpensive, but it is a dish that you can mix and match with almost anything. And you can enjoy it hot or cold, spicy or plain, for breakfast, lunch, supper or take it along on a picnic.

In winter I serve it with rich Chourico sausage and crispy fresh bread. In summer it is an ideal al fresco meal with a salad. You can also serve it with vegetables and cold meats.

Traditionally the omelet should be quite plain, even a little bland with the only ingredients being egg, potato and a little salt.

But, thank goodness, tastes vary and I have found a variety of different ways of adding flavour to this dish. A spoon or two of fried brown onions, a clove of garlic or two, a sprinkling of curry powder, a little chopped fresh chili and/or, coriander leaves, paprika, a little grated cheese and fresh parsley can all add to the fun.

For a 4-portion potato omelet you will need:

·  Six eggs

·  2 medium potatoes

·  Salt and black pepper

·  1 tablespoon olive oil

·  1 tablespoon butter

The secret of this recipe is to use the right size pan, bearing in mind that Spanish omelets are thicker than your average flimsy serving. The ideal pan should be about 24 cm wide and 4 cm deep.

Peel the potatoes, cube and cook until just starting to go soft.
Drain to dry.
Beat the eggs with a little salt and pepper.
Heat the oil and butter in the pan to a medium temperature.
Add the egg and when it starts to set, sprinkle in the potato.
Use a spatula to prevent the omelet from sticking to the sides of the pan.
Once the bottom and sides have set put the pan under a hot grill just until the top has set.

The easiest way to remove the egg from the pan is to hold a plate upside down over the pan and then to gently turn the omelet over on to the plate.

To add to the fun serve cold, dry sparkling wine with the omelet. Bon appetit!

Yankee Omelette

6 eggs, beaten
4 rashers back bacon, derinded and chopped
1 small onion, peeled and thinly sliced
1 small red pepper, deseeded and chopped
1 clove garlic, chopped
100g potatoes, cooked and chopped
1 x 420g can baked beans
salt and freshly ground black pepper
12,5ml freshly chopped parsley

Switch on grill While it's heating, fry garlic, onion and pepper in a non-stick pan. When onion is transparent add potatoes and baked beans. Season the beaten eggs and add 25ml cold water to them. Pour mixture into the frying pan and allow to cook for 6 - 8 minutes, stirring occasionally to make sure the egg underneath has set. Pop under the grill for about 5 minutes or until top is set and golden. Sprinkle with fresh parsley


Smoky Haddock forms the basis of this Italian Omelette, flavoured with garlic, onions and freshly chopped parsley and smothered with cheese. A wonderful light meal for the entire family.

Serves: 2
Preparation Time: 15 minutes
Cooking Time: ± 25 minutes
Total Time: ± 40 minutes
Grill Setting: Medium High

3 Eggs
2 Spring Onions, sliced
1 Small cooked potato, cubed
7.5 ml Parsley, chopped
2 Sea Harvest Fresh From the Sea Haddock Fillets
62.5 ml Dairybelle Fresh Cream
½ Small Onion, sliced
1 Garlic Clove, crushed
30 ml Olive Oil
Dairybelle Cheese (optional)

Beat the eggs and cream in a bowl with salt and pepper.
Cook the potato either in the microwave or in a small saucepan.
Cook the Haddock Fillets, according to the instructions and flake the Haddock when cooked.
In a large non-stick frying pan heat the olive oil, add the onions and garlic.
Cook over a medium heat. Add the potato, spring onions and stir well.
Spread the onions, potatoes, spring onions and cooked Haddock Fillets evenly over the base of the pan.
Pour the egg mixture over the ingredients and tip the pan from side to side, until you have an even layer of egg.
Cook over a low heat for 10 - 12 minutes or until the bottom has browned and the top has just set.
Carefully remove the Frittata from the frying pan and place on a large oiled baking tray.
Cook under the grill until the top has browned.
When cooked, remove Frittata from the grill and sprinkle with chopped parsley, cut into desired portions.
Serve the Smoked Haddock Frittata immediately with a light salad and brown bread as a brunch alternative.

Frittata-Style Tomato Omelet
Serves 2

This delicious omelet is served flat, not folded over.

The filling is cooked into the omelet itself.

One can make many variations, for example with cooked artichokes,

 asparagus or mushrooms  in place of the tomatoes.

 Very good with flaked fish, sliced ham or cubed chicken.

4 fresh eggs
Ina Paarman's Seasoned Sea Salt
4 T (60 ml) cold tap water
1 T (15 ml) butter or olive oil
6 spring onions, finely sliced with green tops
2 ripe juicy tomatoes cut into small wedges
½ cup (125 ml) grated cheese (Emmenthal is good!)
Ina Paarman's Lemon and Black Pepper seasoning
fresh herbs

Preheat the grill of your oven. Beat the eggs, Seasoned Sea Salt and water lightly with a fork. Melt the butter over high heat until it starts to brown slightly. Add the egg mixture to the pan.

Sprinkle the spring onions over and add the tomato wedges. Sprinkle the cheese over. Leave the pan on the stove until the sides of the omelet are firming. Flash the pan under the grill to brown and cook the top of the omelet. Season with Lemon and Black Pepper seasoning.

Divide into two, sprinkle with fresh herbs and serve. Excellent for brunch with toast or if serving as a main course, combine with a well dressed green salad and soft buttered rolls.


One of the most satisfying and hearty fillings of is made with potato and feta, with masses of spring onions and chives - an especially piquant combination when combined with an aromatic tomato and

basil sauce.

Frittata is usually made in a pan on the stovetop. Our oven-baked version makes this dish even simpler to prepare, especially for a crowd.



5 tbsp olive oil

chopping board

1 bunch spring onions, finely sliced

cook’s knife

1 thin bunch of chives, finely snipped


4 medium sized potatoes, cooked and cut into match sticks

wooden spoon

100 g feta cheese, crumbled

mixing bowl

4 tbsp finely chopped parsley

balloon whisk

sea salt and freshly milled black pepper

large oven pan

12 large eggs whisked with 1/2 cup water

metal lifter



(Serves 6-8)



Slice cooked potatoes into matchsticks. Place pan in a 200ºC oven. 


Pour olive oil into hot pan. Be sure to use olive oil, not vegetable oil. Olive oil adds immeasurably to the flavour.

Sprinkle over onions and chives and bake at 200°C for 5-8 minutes. 

Remove pan from oven. Reduce heat to 180°C. Immediately arrange potatoes and feta over spring onions and chives. Sprinkle with parsley and seasoning. 


Pour beaten eggs and water over potatoes. Return pan to oven and bake 15-20 minutes until the eggs have puffed up and centre is only just set. 

Use free-range eggs both for flavour and their deeply coloured yolks.

Watch the omelette carefully towards the end of the baking time. It firms up fast and is best served slightly creamy in the centre.

Serve the frittata either fresh from the oven or at room temperature. One of the charms of this dish is that it improves with standing. Accompany it with a crisp green salad dressed with vinaigrette.  

To make a layered omelette, pour half of the egg mixture into the pan and bake until just firm. Spread with a layer of lightly cooked vegetables, immediately cover with egg and continue baking. When you take it out, you will have a ribbon of colour in the center.

Ring the changes, substitute 5-6 sliced or grated courgettes for spring onions. Or fold grated grated gruyère into the egg mixture and blend with finely cut chives. Or add one roasted red pepper and a generous pinch of chilli to the tomato sauce then purée - a stunning flavour combination with a Portuguese touch. 


Cut a small cross on the top of each tomato. Place in boiling water to cover for a minute or two. Peel carefully and finely chop. 

4-6 large ripe red tomatoes, peeled and finely chopped (or 400 g tin tomatoes in juice)

2-3 tsp sugar

sea salt and freshly ground pepper to taste

6-8 leaves of fresh basil, chopped

¼ tsp dried chilli flakes

Place all ingredients in a saucepan. Cover and boil, quite fiercely, for 2-3 minutes. Remove lid, reduce heat and simmer gently until thickened, about 20 minutes.