Spring Onion Frittata

An Italian omelette spiked with spring onions and fresh tarragon from Matt Tebbutt
By Matt Tebbutt
Spring Onion Frittata
  • Rating:
  • Serves: 1
  • Cook Time: 5 minutes
  • Prep Time: 5 minutes
  • Effort: easy


  • 3 eggs
  • 2 tbsp milk
  • 3 spring onions, finely chopped
  • 1 tbsp chopped fresh tarragon
  • 1 clove garlic, crushed (optional)
  • 1 tbsp olive oil
  • crème fraîche, to serve


1. Beat together the eggs, milk, spring onion, tarragon, and garlic. Season with salt and pepper.

2. Heat the oil in a 20cm frying pan and pour in the egg mixture. Cook for about 3 minutes until golden and almost set.

3. Slide the frittata on to a plate, then turn the pan over on top of the plate and carefully flip the frittata. Cook for a minute longer.

4. Serve the frittata with a dollop the crème fraiche on top and a sprig of tarragon.

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