Grana padano frittata

Oozing with Grana Padano cheese and a great way to use up extra vegetables, David Rocco's frittata will go down a treat at any time of day
By David Rocco
Grana padano frittata
  • Rating:
  • Serves: 4
  • Cook Time: 12 minutes
  • Prep Time: 8 minutes
  • Effort: easy



  • 5 large eggs
  • 225 g grana padano cheese, freshly grated
  • 1 pinches salt
  • 4 tbsp extra virgin olive oil
  • 1 potatoes, peeled, thinly sliced
  • 1 red peppers, thinly sliced
  • 1 onions, thinly sliced


Beat the eggs with freshly grated Grana Padano cheese in a medium sized bowl. Salt to taste. Heat the olive oil in a non-stick frying pan on a medium-heat hob. Add the potatoes, red peppers, and onions and cook for 5 minutes, or until vegetables are soft. Pour egg mixture into frying pan. With a fork, evenly distribute the egg mixture. Cook for approximately 3-4 minutes with a lid on. Carefully flip the frittata over and cook for another 2 minutes. Serve hot or cold.

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