Annabel Karmel’s frittata with cherry tomatoes

  • Easy

This tasty Italian twist on an omelette can be whipped up in a flash and eaten hot or cold



  • Olive oil 2 tbsp
  • Onions 2, small, sliced
  • New potatoes 8, cooked, thinly sliced
  • Milk 2 tbsp
  • Mature Cheddar 30g, grated
  • Medium eggs 5
  • Cherry tomatoes 8, halved
  • Chives 1 tbsp, finely chopped


  • Step 1

    Pre-heat the grill. Heat the oil in a 7-8 inch non-stick frying pan. Add the onion and fry gently until soft. Add the potatoes and season.

  • Step 2

    Beat the eggs in a bowl, stir in the cheese and milk, then pour into the pan. Gently heat until set at the edges.

  • Step 3

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

  • Step 4

    Place the pan under the hot grill for about 5 minutes until the frittata is lightly golden and set in the middle.

  • Step 5

    Slice the frittata into wedges and serve hot or cold.