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A hot feta, olive & tomato frittata


  • Preheat overhead grill to highest degree.
  • Heat a little oil in a heavy-bottomed pan (that can go into the oven) and toss the tomatoes until lightly coloured and they begin to collapse. Remove.
  • Then beat the eggs with the cream, seasonings and parsley.
  • Gently melt the butter in the pan and cook the omelette until almost set, moving the curds into the centre with a wooden spoon as they form.
  • Then scatter the tomatoes, olives, croutons and feta on top. Cook under the overhead grill until just set.
  • Transfer the frittata onto a large plate, cut into wedges and serve immediately with a simple salad on the side.


  • olive oil
  • 1 punnet cherry tomatoes
  • 8-10 eggs
  • a splash of cream
  • sea salt & freshly ground pepper
  • 2 tbsp chopped Italian (flat leaf) parsley
  • 1 dollop butter
  • 6-8 pitted black olives, halved
  • 1 handful fried croutons, made from cubed sourdough bread
  • 2 tbsp crumbled feta cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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