Written by Claire Goodwin


National Breakfast Week: Hot Frittata

A week celebrating the most important meal of the day is underway. We asked former GBBO contestant Claire Goodwin to come up with a couple of non-boring options to kick the day off in tasty fashion. Here’s the hot one.

finished frittataI’m not the best at breakfast – I don’t feel like eating when I get up, and the thought of a bowl of cereal makes me rigid with boredom; so much so, that when I’m eating it, all I can think of is sawdust.

I’m more of a boiled eggs and toast or bacon butty kind of girl, but this can be a little restrictive in the mornings and requires a fair bit of time management, which is absolutely not my strong point.

However, Standard Issue challenged me to broaden my horizons in honour of National Breakfast Week, to create a hot and a cold brekkie that was a little out of the ordinary and would challenge the infused boredom that is cornflakes or shredded wheat.

Today’s option is to be eaten hot, but don’t panic about pre-9am time management. You don’t need to make this fresh in the morning: make it in the evening, place in the fridge overnight and warm up a few slices via the microwave or a hot pan when you’re ready to scoff it.

It contains loads of lovely veg to make you feel virtuous and the protein from the eggs will keep you going till lunch. And it’s absolutely NOT boring.


2 tomatoes, sliced into rounds
½ a pepper, finely sliced
1 chilli, finely sliced
50g mature cheddar cheese, finely grated
½ an onion, finely sliced
8 eggs, cracked and whisked in a jug
1 tablespoon vegetable oil or butter
Handful of fresh coriander, chopped
Salt and pepper


Preheat your oven to 200⁰C. In a frying pan, dry fry your tomatoes to evaporate off some of the water; this will stop you having a soggy frittata and will intensify the tomato flavour. Remove when the tomatoes start to go soft and place to one side.

Deglaze the pan with a little water and add the onion, pepper and chilli. Season. Fry the veg until the pan is dry and the veg are soft, then set aside on a plate. Clean out your pan thoroughly and dry it off.

Heat up the pan to a high heat and add the oil or butter. When this is moving freely around the pan, add the egg. The egg will start to set on the bottom very quickly, but will also form air bubbles, so you need to draw the cooked parts into the wet parts until your egg mix is setting evenly on the bottom of the pan.

Layer your veg over the top of the wet egg mix. Turn down the heat and cook so the egg firms up a little more.

Add the cheese to the top of the frittata and place the pan in the oven. The frittata will bake through and the cheese will melt. You will need to leave the frittata in the oven for approximately 10 minutes, but keep checking to ensure it doesn’t overcook or burn. If after 10 minutes, your egg is still a little wobbly, cook for a few minutes more until you are satisfied.

When the frittata is cooked, remove from the oven and slide onto a chopping board. Sprinkle the chopped coriander over the cheese and season.

Cut with a large knife or pizza wheel into equal portions and enjoy! (If you’re cooking it for later, make sure to cool before putting it in the fridge.)


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Written by Claire Goodwin

Claire is a speech therapist, baker, cake decorator, sometime radio guest and writer. She writes about food, being fat and living with mental health problems @bake_therapist; www.baketherapy.co.uk; www.facebook.com/CakeChemistryUK