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Cheese & Parsley Frittata

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It’s the first day of Ramadan. And while people make Atayef, Tashreeb or Lentin Soup…making this frittata for our suhoor has become a family tradition. I love having eggs for suhoor…any other type of breakfast or brunch food…like avocado toast or grilled cheese sandwiches…last year I had a smoothie bowl almost every night.
What I love about this frittata is that you can have it on it’s own with some hot sauce, or with bread for something more filling….but use a light bread like pita or tortilla.
If you’re eggs are small, use a couple more. Also feel free to change up the cheese to whatever you have on hand. Also the herbs…maybe some chopped coriander or basil instead of the parsley.
I couldn’t take a proper picture of the frittata…as it’s Ramadan I made it at night, so the lighting isn’t great for photos. I’m using a stock photo…it looks similar though ?

Cheese & Parsley Frittata

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Cook Time: 0min
|prep Time: 0min
| total Time: 0min
| servings: 0

Ingredients: 
  • 125g butter divided into 45g and 80g
  • 2 cups diced potatoes
  • 8 eggs
  • 300g tayeb cheese (or ricotta)
  • 300g cheddar cheese
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 3/4 cup chopped parsley
  • 1/3 cup flour
  • 3/4 tsp baking powder

Instructions: 
  1. Preheat the oven to 350F or 160C
  2. Melt 45g of the butter in a 10inch oven-proof frying pan over medium heat. Add the potatoes and fry them until cooked through about 15mins.
  3. In a separate small pan, melt the 80g of butter.
  4. In a large bowl whisk the eggs then add the cheeses, melted butter, salt, pepper and parsley. Sprinkle on the flour and baking powder and stir into the egg mixture.
  5. Pour the egg mixture over the potatoes and transfer the frying pan to the oven. Bake the frittata until brown and puffed about 50mins to an hour.

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2 COMMENTS

  1. K. | 13th Jan 18

    Yummy! Gonna make this for the upcoming Radaman 🙂 thanks so much for the recipe.
    Best Salam from Switzerland

    • Arwa | 19th Jan 18

      Salam K! Let me know how it goes 🙂

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