A simple cooking hack can 'boost' your egg dishes this weekend - recipe

Eggs and frittata

A recipe hack can boost your meal

Sarra Gray

By Sarra Gray

Published: 09/09/2023

- 06:00

An omelette or frittata is a quick and healthy breakfast staple

Eggs are incredibly versatile, being great on their own and also a key ingredient for many meals.

An expert has shared how to upgrade an omelette or frittata if making one this weekend.

Speaking exclusively to GB News, registered nutritional therapist at www.foodpowernutrition.com Lucia Stansbie shared her tips for the perfect omelette or frittata.

She also shared a "good technique" for getting these perfect.

Rather than simply adding cheese and ham, budding chefs can bulk up the meal to make it more filling.

Omelette ingredients in bowl and whisk

Adding vegetables and other extras can boost the meal


Adding healthy ingredients can boost its fibre and protein content.

She said: "An omelette is a great way to kick-start your day.

"However rather than adding just ham and cheese which can add a lot of fat to your breakfast without much else, include fibre from vegetables. Add in any sort of veg rocket, kimchi, cabbage, spinach etc.

"This is a wonderful way to boost your omelette or frittata. If you need an extra protein punch then add in a further egg white."

Frittata recipe


Mixed vegetables like kale, onions, peppers – the total should be two handfuls

Some cherry tomatoes

Some chopped basil leaves

Three whole eggs

1/2 carton of egg white

A dash of milk

One teaspoon of bicarbonate of soda

A sprinkle of nutmeg

Salt and pepper to taste

Omelette in pan

An expert shared their best recipe



Gently whisk the eggs in a bowl. Once roughly mixed add the egg whites, milk, salt, pepper, nutmeg and the bicarbonate of soda.

Whisk until mixed adding the chopped basil leaves at the very end, but don’t over mix otherwise your frittata will have a rubbery consistency. Adding some nutmeg will make the frittata taste less eggy and the bicarbonate will make it airy and quite high.

Chop the onion into thin slices, dice the peppers and cut the kale into shreds.

In a medium sized frying pan on medium heat add some oil and start cooking the onions until golden, then add the vegetables covering them in the cooking oil and add some salt. Cook for around three minutes.

Lower the heat and add the egg mixture in the pan, so that the vegetables are covered and start cooking. Be careful it doesn’t stick to the bottom.

A good technique is to keep on moving the egg mixture while it is liquid. At this point add some cherry tomatoes cut in half on the top of your frittata.

After five minutes, cover with a lid and keep on cooking until you see no liquid egg on the top. Instead of the lid, if you like you can pop the frittata in the oven under the grill – this will give it a nice crunch on the top.

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