Recipe: Jamie Oliver's 'My Brother's Healthy Frittata'

Recipe: Jamie Oliver's 'My Brother's Healthy Frittata'

Eggs act as a binder to bring together all our favourite brekkie ingredients

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Foodie  Foodie Your Guide to Good Taste  on 11 Mar '17

We're all for food that tastes good and is also good for you. Hence, we've teamed up with Jamie's crew (Jamie Oliver, that is – this is how we roll on a first-name basis) to bring you a series of delicious yet wholesome recipes plucked straight from his new Super Food menu.

Here's a recipe you can feel good about indulging in:


  • 250g chestnut mushrooms
  • 4 ripe mixed-colour medium 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 26-cm non-stick ovenproof frying pan on medium heat with the oil. Fry the bacon with the rosemary leaves for 2 minutes, or until crispy. 
  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 gently fold together. 
  9. Pour back into the pan and transfer to the grill for 5 minutes, or until cooked to your liking. Slide onto a board, cut into wedges and serve.

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