Charlie Hibbert

Molly’s Frittata

by Charlie Hibbert Recipes 14 Nov 20

A family favourite, a friatta is perfect for brunch, lunch and dinner. 

Serves 1


  • 3 eggs 

  • A dash of cream 
  • A left over boiled potato or two from last nights supper 
  • 2 leaves of cavolo nero, stalks stripped out and leaves blanched 
  • ½ burrata – snack on the other half with olive oil and salt 
  • 20g of parmesan 
  • Salt and pepper 


Preheat the oven to 220°C (normal) | 200°C (fan) | gas mark 7

Dice the potato and fry in an oven-proof pan over a medium heat with a knob of butter and a teaspoon of vegetable oil. Tear the cavolo nero roughly and add it to the pan. Beat you eggs with the cream and add to the pan. Stir the ingredients briefly and then allow the egg to begin to colour on the bottom: this will take 5 minutes.  Tear the burrata and place the chunks evenly through the frittata. Place the lot in the oven and allow it to cook for 5 minutes, remove from the oven and scatter over the Parmesan and allow it to cook for a further 8 minutes, until the egg is cooked, and the top has crisped slightly. Slice and serve. 

Movie Recommendation: Morning Glory (2010) 

A romantic comedy starring Rachel McAdams and Harrison Ford as colleagues on a Breakfast TV show with a surprisingly important plot point of a frittata. This recipe is a quick win, with a pro tip from Harrison himself: "The key to a good frittata is a very hot pan, because that, my friends, is what makes it… fluffy"