Similar to a Spanish tortilla or a hefty omelette, a frittata is an egg-based Italian breakfast dish. Jamie Oliver’s frittata recipe is packed with colourful veggies.


  • 250g chestnut mushrooms
  • 4 ripe mixed-colour medium-sized tomatoes
  • 2 slices wholemeal bread
  • 200g potatoes
  • 2 rashers smoked streaky bacon
  • 2 sprigs fresh rosemary
  • 2 tsp olive oil
  • 80g baby spinach
  • 6 large eggs
  • 10g Parmesan cheese, grated


  1. Preheat the grill to high.
  2. Wipe the mushrooms clean and halve the tomatoes. Arrange the mushrooms and tomatoes cut side up on a baking tray and grill for 6–8 minutes, or until golden.
  3. Toast the bread alongside until golden.
  4. Coarsely grate the potatoes and sprinkle with a pinch of sea salt. Finely chop the bacon and pick the rosemary leaves.
  5. Place a large non-stick ovenproof frying pan on medium heat with the oil. Fry the bacon with the rosemary leaves for 2 minutes, or until crisp.
  6. Squeeze any excess liquid out of the grated potato, stir into the pan and cook for 5 minutes, or until browned.
  7. Pile the spinach into the pan and tear the toast into chunks, then add the mushrooms and tomatoes. Mix all together until the spinach has wilted.
  8. In a large bowl, beat the eggs with the Parmesan and a pinch of black pepper. Once the spinach has completely wilted, pour the contents of the pan into the bowl of eggs and fold gently together.
  9. Pour the egg mixture back into the pan and transfer it to the grill for 5 minutes, or until it’s cooked to your liking. Slide onto a board, cut into wedges and serve.

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