What is you favourite breakfast?

Mine is always eggs. Eggs in any form would do for me. That does not mean I eat a boiled egg or an omelette everyday. I have to, as a rule, make the humble egg more interesting. So, there are days when I add some mushrooms and cheese to make an omelette. Then there is the sunny side egg, which is Anndya’s favourite. Tugga likes some cheese grated on his sunny side up. I am very finicky about my omlette too. I never allow Ashok to make it. I like the eggs a bit undercooked and to be complete in the residue heat post cooking. Sometimes I even make an egg net with some vegetables on the side and if I want something truly exotic, I bake one in a skillet with a drizzle of truffle oil in the end Read here  However, on Sundays, if I have had luchi for two consecutive Sundays, then I make it a point to get a frittata in the oven. Sundays are when the entire family has breakfast together and everyone has the same thing for breakfast. Hence, a frittata comes in real handy. There are regular frittatas with just eggs, onions, tomatoes and cheese and there is the farmer’s frittata, with a lot more going on in it.

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Farmer’s frittata is quite easy to make and is a quick deal in case you have the ingredients in hand. Of course, one can get as versatile and creative as possible with a frittata. From bacon, sausages to chicken, one can add just about any protein to it. For vegetables, the options are limitless. My favorite vegetables to go with a frittata are onions, tomatoes, capsicum, bell peppers, potatoes, mushrooms and spinach. The vegetables that I have used in this recipe are potatoes, onions, spinach and tomatoes. For proteins, I had to make do with chicken sausages only, since Ma does not eat bacon.

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The farmer’s frittata in this recipe is a baked one. It is possible to make the same farmer’s frittata on the stove top too. Only, one has to be careful about the heat not burning up the bottom. Sometimes, I have some mozzarella or goats cheese at home, I cut large cubes of those and add them in different areas. So when you cut up a frittata, there are these pockets of liquid molten cheese and that’s simply divine.  This recipe calls for simple ingredients, easily found in most kitchen, with simple cooking technique leading up to a delicious and wholesome farmers frittata. This frittata is good for 6 people with some bread on the side.

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Guess what? Brishti had her first frittata and she loved it. Kept a little bit for her evening snack too.

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Farmers Frittata

This Italian delicacy is packed with proteins and vegetables, making it a wholesome breakfast optioin. You can make this as appetiser for your guests too and have this for dinner as well. Recipe Author: Madhushree
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: European
Servings: 6 people


  • 1 no large onion
  • 2 nos medium sized tomatoes
  • 1 cup roughly chopped spinach leaves
  • 3 nos chicken sausages you can use any number of these or use any kind of sausage
  • 1 no large potato
  • 6 nos Eggs
  • 1/2 cup skimmed milk
  • 1/2 cup grated cheese
  • 10 nos basil leaves you can use parsley or coriander leaves if you want to
  • 1 tsp olive oil
  • Salt and Pepper for seasoning


  • Peel the potato and wash thoroughly. Then with a slicer or a sharp knife, cut the potato into very thin round slices.
  • Cut the tomatoes length wise into thin long slices and discard the seeds. Finely slice the onion lengthwise.
  • The sausages need to be in room temperature and cut them into small size. Roughly tear the basil with your hands and keep aside.
  • In case you are baking, then use a baking dish or a skillet or a frying pan which goes into the oven. It should be approximately 9 inches in diameter. In case you are doing on stove top, then the process below has to be done in a frying pan.
  • Spread olive oil nicely at the bottom and the sides of the pan. Then arrange the potato slices at the bottom of the dish, covering the entire bottom.
  • Top that with onion slices and then a layer of tomatoes. Then cover this with the roughly chopped spinach leaves. Top it with sausages sprinkled all around.
  • In a mixing bowl, break the eggs, add milk, basil leaves, salt and pepper. Whisk thoroughly till frothy. Fold in the grated cheese to the eggs.
  • Then pour in the eggs over the vegetables.
  • Transfer the baking dish in the oven and cook for 10 minutes at 180 degrees. Take it out of the oven when the egg has set. In the stovestop, you will have to cover and cook on a low flame till the egg has cooked.
  • Slice it into pizza cones and serve with a crusty bread on the side.