I have recently discovered that Fritata is a great way to use up all that left overs that tend to sit in your refrigerator.  I had my in-laws over for dinner a few nights ago and made some pork fillet for them.  Although everyone enjoyed it thoroughly some of it ended up in the fridge.  So yesterday morning we slept in and when we finally got up, I was in the mood for a lazy Sunday morning  brunch. Without too much ado I whipped up this Fritata for us.  The sweet corn bread was also made for the dinner and went well  the second time around with the Fritata’s savouriness.

Fritata and Corn Bread
Fritata and Corn Bread

I sort off just went through the fridge to see what was available and just worked from there.  The great thing about Fritata is that nothing is set in stone and anything you like goes (well…. that’s in my opinion)

Fritata and Corn Bread
Fritata and Corn Bread

This golden lovely will be on the table within 20 minutes and will provide enough for at least 6 portions.


  • 1 Tbsp of olive oil
  • 1 small onion(chopped)
  • 1 clove of garlic (minced)
  • 1 small yellow sweet pepper cut into Julienne strips
  • 1 cup of left over meat (I used pork fillet)
  • 1 small potato(boiled and peeled)
  • 1 cup of cherry tomatoes
  • 6-7 eggs
  • 50 ml of fresh milk
  • a big fist full of parsley (chopped)
  • 1t Italian dried herbs
  • Freshly ground salt and pepper to season.


  1. Preheat your oven to 180 °.
  2. Heat the oil and fry the onion, garlic and yellow pepper until soft and translucent in a large frying pan.
  3. Add the potato and cherry tomatoes and fry for 2 minutes.
  4. Whisk the eggs and milk and add the parsley, herbs, salt and pepper.
  5. Add the egg mixture to the pan and cook for about 5 minutes until most of the egg has set in the pan.
  6. Place the pan in the preheated oven for at least another 5 minutes.  Remove when all of the egg has been cooked.
  7. Serve with your favourite bread or toast.
0 0 votes
Article Rating