We'd always wanted to put a frittata on the menu but a pre-cooked, re-heated frittata is a sad travesty of a lovely dish, with unfortunate airline omelette overtones. And then we had a revelation of pure genius! We discovered that beaten eggs freeze and defrost perfectly -  the next step was to test whether we could do the same with a fully made (but uncooked) frittata mix. And, as those of you would know who ordered the dish last time, it was a triumph! 

We do all the annoying stuff - slicing, dicing, plucking, grating, cracking and whisking and dish it up as a pouch of fully prepared mix, just needing to be cooked.

Free-range eggs, zucchini, red capsicum, basil, Parmesan, garlic, onions, olive oil, baby spinach, salt 
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL6.5g17.72g
- SATURATED2.3g6.35g
- SUGARS1.4g3.77g
  • Individual:Serves one adult.
  • Small:Serves two adults.
  • Large:Serves 4-5 adults.
  • Extra Large:Serves 6 adults.

Serving warm or at room temperature with a green salad and crusty bread.

This comes as a litre of frozen, prepared mix. Just defrost the mix overnight or during the day in the fridge and then preheat an oven to 170 degrees.

Place a lightly oiled oven-proof 25cm frying pan over a medium heat, add the frittata mix and cook for 5 minutes, then place the frying pan in the oven for about 25 minutes (shorter for just set, longer for a firmer result). Remove from the oven and allow it to rest for 5 minutes. 

You can also pour them into oiled or paper-lined muffin trays and bake at 170C for 15 minutes. Brilliant for lunch boxes.