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Feta fritatta nicola curran cooks academy
Harry Weir, assisted by Brian Clarke

Feta cheese and red onion frittata

An easy recipe that's perfect at any time of the day.

Serving: 4
Time: Less than an hour
Difficulty: Easy


  • 25g butter
  • 1 tablespoon olive oil
  • 1 red onion, sliced
  • 1 leek, trimmed and sliced
  • 8 eggs, beaten
  • 110g feta cheese
  • 1 tablespoon fresh basil, torn
  • 1 tablespoon freshly grated
  • Parmesan or vegetarian alternative
  • Salt and pepper 


  1. Preheat the oven to 180°C/gas mark 4. Heat a 23cm ovenproof frying pan over a medium heat. Add the butter and olive oil, then the red onion and leek. Sauté for five to 10 minutes until softened but not coloured.
  2. Season the eggs and gently stir into the vegetables in the pan. Cook over a low heat for two minutes to set the bottom and sides of the frittata. Sprinkle over the crumbled feta cheese, basil and Parmesan and cook over a low heat for another five minutes, being careful not to let it burn.
  3. Transfer the pan to the oven and cook, uncovered for 15 minutes or until just set and puffed up.
  4. Remove from the oven and serve hot or cold in slices with a green salad. 

Recipe courtesy of Nicola Curran

Click here for more frittata recipes.


Pay attention to the smell of the frittata as it’s cooking. You want to cook it over a low heat so that it doesn’t burn. You’ll know by the smell when it’s just roasting, rather than burning, that it’s time to pop it into the oven.