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This Frittata makes a brilliant breakfast, lunch or dinner.  You can simply have it on its own (hot or cold) but we love it with sautéed potatoes and a side salad, for a more substantial dish. 

The beauty of it is that if you don’t like our choice of vegetables, you can mix it up and add some of your own – just make sure they are FODMAP friendly! Why not try pepper or even add some cheese…?


1 tbsp garlic infused oil

100g tenderstem broccoli

200g fresh porcini mushrooms

200g cherry vine tomatoes

8 eggs

Salt and pepper


  1. Preheat the oven to 180°C.
  2. Heat the garlic infused oil in a frying pan. Add the broccoli and cook for about 5 minutes, until it starts to crisp.  Then, place the broccoli evenly into a baking dish.
  3. Then, cook the mushrooms in the same pan for about 5 minutes, tossing occasionally, before adding them too, to the dish.
  4. Finally, place the tomatoes in the pan (add a little more oil at this point if necessary). Cook for a further 5 minutes, until they start to soften and brown.  Place the tomatoes in the dish, ideally still on their vine.
  5. Beat the eggs and season with salt and pepper. Then, pour them evenly over the vegetables.
  6. Bake in the oven for about 20 minutes, or until the Frittata has turned golden and the egg mixture is cooked through.

Breakfast option – alone or with a side of baked beans

Lunch option – with a side salad, a few slices of cheese and some chutney

Dinner option – with a salad and potato side