Frittata with pancetta, mushrooms and green pepper

This Frittata is delicious hot or cold and the recipe can be adapted to what ever you’ve got leftover in your fridge. The pancetta can be substituted for bacon or chorizo, the vegetables could also include sweetcorn or courgette and you can use any cheese you prefer. The perfect, filling lunch recipe and ideal to use up those odds and ends that may be lurking in your fridge.


This recipe uses Mellow Yellow Rapeseed Oil which is low in saturated fat and high in Omega 3, making this recipe ideal for a healthy and balanced diet. Simply click here to find your nearest stockist.


2 tablespoons Mellow Yellow Rapeseed Oil
1 onion, finely chopped
75g to 100g Pancetta, diced
115g (4oz) mushrooms, sliced
1 green Pepper, diced
230g (8oz) New Potatoes, cooked and cubed
6 eggs
100g (3oz) cheese, grated - we use Gruyere but mature cheddar is also good
Salt and freshly ground black pepper
Parsley to serve (optional)
Sauté pan (able to use on the hob and in the oven)


Serves 4
Preheat the oven to 220℃ / gas mark 7
Heat the Mellow Yellow Rapeseed Oil in a non stick sauté pan (the pan will need to be used on the hob and in the oven, we like this one from AGA Cookshop) on a medium heat. Sauté the onion, pancetta, mushrooms, pepper and new potatoes, season with salt and freshly ground black pepper and sauté until heated through and cooked.
Beat the eggs with the cheese, pour into the pan and stir to combine. Level out the mixture and cook for 2-3 minutes on the hob and then move to the oven for 5-10 minutes or until the egg has set.
Slide out onto a serving dish and cut into wedges, sprinkle with chopped fresh parsley and serve.

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