Celebrate Mother’s Day with a Customisable Frittata

We all know how much our mums do for us, whether it’s the cooking, cleaning, hugs, being there on the phone for us, or any number of things. Mums are incredible and deserve to be spoiled day in and day out, but especially on Mother’s Day. Unfortunately, we can’t go around to all of your mum’s houses with a big brunch made just for her, but, we can give you a fully customisable recipe that you can tailor to the very special woman that your mum is. And, the best part is, it’s a one pan recipe in our BergHOFF Non-Stick Frying Pan, making for easy clean up.

Frittatas are one of those meals with as many variations as there are people, everyone has a favourite way to do it, and they’re ALL delicious. We’ll give you a base recipe and a couple of ways to spice it up, but truly, this dish is one you can tailor make for your mum and make it special, just for her!

One of our favourite ways to make it is to put thinly sliced potatoes at the bottom to give it the illusion of a crust and make it a bit heartier. You can add in some vintage cheddar cheese, onions and chives for a cheese and onion pie inspiration. Or, you can be inspired by the Mediterranean and add in sundried tomatoes and feta. You can also properly load it up with bacon, any kind of cheese, bell peppers, the options are endless.

BergHOFF Eurocast non-stick frying pans seamlessly transition from hob to oven, making them perfect for pasta, rice, soups, and frittatas. Their design ensures even heat distribution for your frittata, promoting quicker cooking and reduced energy consumption.

If you’re looking to upgrade your cooking experience, check out our BergHOFF frying pans for an efficient, multi-functional solution that prioritises both speed and convenience.

• 8 eggs
• 120ml milk or cream
• Salt ½ tsp
• Pepper ½ tsp

• 1 potato thinly sliced
• 1 small onion chopped
• 2 Tbsp chopped chives
• 120g grated cheddar

• 200g pack lardons, unsmoked or smoked
• 50g gruyère, shredded
• Dollop or two of crème fraîche, optional

• 100g finely diced bacon
• 1 small onion, chopped
• 2 red or orange bell peppers, diced
• 100g goat’s cheese
• 100g baby spinach

Heat oven to 190C/170C fan/gas 5. In a medium bowl, beat eggs, milk (or cream), 1 teaspoon salt and ½ teaspoon pepper until smooth. Set aside.

If using bacon or lardons, cook in your 32cm BergHOFF Non-Stick Frying pan, stirring occasionally until browned. Add onions and bell peppers, until the onions are translucent.

If not using bacon, cook onions in 1 tablespoon of oil, stirring often, until translucent.

For Cheese and Onion Frittata, remove onions from pan and pull off the heat. Add the sliced potatoes to the bottom of the pan. Add the cheese, chives, and onions to the egg mixture and pour over the potatoes

For Frittata Lorraine, mix creme fraiche and gruyere with the egg mixture and pour over cooked lardons.

For Loaded Frittata, add baby spinach to egg mixture, then pour over the bacon, onions, and peppers. Sprinkle the goat’s cheese over the top and throughout.

Transfer your BergHOFF frying pan to the oven and bake for 20 to 25 minutes. It is ready when the top is nicely browned and there is the slightest hint of jiggle in the centre, but the rest is set. Let cool for about 10 minutes. Slice into wedges and enjoy.

Tips for other variations:

• Use herbs such as basil, coriander, thyme, dill, etc
• If you wouldn’t eat it raw, cook before adding to egg mixture, use your best judgement. As a general rule, if you’d cook it before adding it to pizza (such as squash, broccoli, etc), cook it.
• Leftover frittata can last up to 3 days in the refrigerator and reheats beautifully.
• Frittatas can be a great way to use up leftovers and give them new life
• Don’t be afraid to experiment, but maybe save that for when it isn’t mum’s day