That Sugar Movement


The Perfect Frittata

  • The Perfect Frittata - Serves Serves: 4-6
  • The Perfect Frittata - Prep Time Prep Time: 25
  • The Perfect Frittata - Cook Time Cook Time: 15

Contains dairy and egg

I used to turn my nose up at a frittata. But that’s because so often I’ve had an old, dried specimen in a cafe. That’s not this number! The key to cooking a smooth, custard-like texture is to not overcook it. You want it to have just set in the middle, so set your timer and check after 8 minutes – if it’s still quite wobbly in the middle, give it a few minutes more. This little bit of extra attention will pay off I promise! This may seem like a lot of eggs, but use the best quality you can afford and this will feed 6 of you a decent lunch with a green salad on the side.


  • 8 - cocktail potatoes, halved
  • 8 - free-range eggs
  • 1/2cup - cream or sour cream
  • 1tbsp - dijon mustard
  • 1tbsp - chives, finely chopped
  • 70g - smoked or aged cheddar, grated
  • 10g - butter
  • 40g - feta, crumbled


  1. Preheat the oven to 200 degrees Celsius.
  2. Put the potatoes in a saucepan of cold water, and bring to the boil.
  3. Simmer for 8-10 minutes until tender. Drain and set aside.
  4. In a mixing bowl whisk the eggs, cream, and mustard together until well combined.
  5. Stir in the chives and 50 grams of the cheddar.
  6. Melt the butter over medium heat in a non-stick frying pan about 24cm in diameter.
  7. Spread the potatoes on the bottom of the pan and pour in the egg mixture.
  8. Sprinkle the rest of the cheddar and feta over the top.
  9. Cook until the egg is starting to set around the edges. Transfer to the oven and cook for 8-12 minutes until just set in the middle.
  10. Leave to cool and then slide out of the pan onto a plate. Serve with a simple green salad on the side.

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That Sugar Movement