Simple Egg and Cheese Frittata recipe

Name: Simple Egg and Cheese Frittata
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 4 Eggs; 80g Cheddar Cheese; 15g Butter; 1 pinch Salt; 1 pinch Black Pepper; 30ml Milk; 2 tbsp Tomato Sauce

A light, comforting frittata with softly set eggs and melted cheese, finished with a buttery golden top. It is quick to prepare and makes a satisfying breakfast or лёгкий lunch.

20 min · Easy · Italian Jump to method

Ingredients

2 servings

4 Eggs
80g Cheddar Cheese
15g Butter
1 pinch Salt
1 pinch Black Pepper
30ml Milk
2 tbsp Tomato Sauce

Nutrition	Per serving
Calories	247 kcal
Protein	14.8 g
Carbohydrates	2.7 g
Fat	19.1 g
Saturated fat	10.4 g
Fibre	0.2 g
Sugar	2.4 g
Sodium	0.5 mg

Why this works

A rich, protein-containing frittata that is relatively low in carbohydrate but high in saturated fat and sodium, mainly due to the cheese, butter and added salt.

High-quality protein. Eggs and cheddar provide a useful amount of complete protein, supporting satiety and muscle maintenance.

Calcium and vitamin B12. Cheddar and eggs contribute calcium for bone health and vitamin B12 for red blood cell and nerve function.

Saturated fat and sodium. Cheddar, butter and salt make this dish higher in saturated fat and salt, so it is best enjoyed in moderation if cholesterol or blood pressure are concerns.

Method

Preheat the oven to 190°C (Fan 170°C, 374°F, Gas Mark 5).
Whisk the eggs in a bowl until combined. Season with salt and black pepper if using.
Melt the butter in an ovenproof frying pan over a medium heat.
Pour in the eggs and cook gently for 2–3 minutes, stirring the edges once or twice until the base starts to set.
Scatter the cheese evenly over the top.
Transfer the pan to the oven and bake for 6–8 minutes, until puffed and just set in the centre.
Rest for 2 minutes, then slice and serve warm.

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