Easy cheese and tomato frittata

Looking for a quick after-school dinner, that can double up as lunch the next day? Annabel Karmel's cheese and tomato frittata with fresh herbs is light and full of flavour

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Serve it warm straight away, stash a slice in your child's lunchbox, or pack it up for a picnic with some salad. Sure to become a week-day staple.


  • 2 tbsp olive oil
  • 2 small onions, thinly sliced
  • 8 cooked new potatoes, scrubbed and thickly sliced
  • 30g mature cheddar, grated
  • 5 medium eggs
  • 2tbsp whole milk
  • 8 cherry tomatoes
  • 1 tbsp snipped chives
  • Salt and black pepper


1. Preheat the grill to medium-high and heat the olive oil in a 18-20cm (7-8in) non stick pan over a low heat.

2. Add the onion and saute for about 5 mins until soft. Then add the potatoes, stir and season to taste.

3. In a bowl, add the grated cheese to the eggs and milk, then season and pour into the omelette pan. Cook gently over a medium heat until set around the edges, then loosen the edges of the frittata with a spatula.

4. Arrange the tomatoes, cut side up, on top of the frittata and sprinkle with chives.

5. Place under the grill for about 5 mins, until lightly golden and firm in the middle

6. Slice into wedges, and serve hot or cold!

Find more recipes in Annabel's new book, The Busy Mum's Cookbook.

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Last updated: over 1 year ago