green peas, bacon and cheese fritatta

As I start my days quite early right now, I no longer have time for proper breakfast. So weekend is the time for me to have nice, decent and more time consuming breakfast. Today I would like you to have a look at this colourful, delicious fritatta. Usually this way of preparing eggs is not my favourite – I prefer fried or scrambled eggs with lots of fresh salad on a side, but this fritatta really surprised me. I only regret that I didn’t add more green peas (I love green peas by the way) because they added lots of freshness to this meal. Addition of feta cheese was also a good idea – it gives a mediterranean vibe and lots of lightness, a contrary to bacon and cheddar. In general great option for a hearty breakfast or lunch. Perfect as a low carb meal, even though green peas are not a ketogenic vegetable – you still keep your carbs low, obviously if you won’t have a slice of bread or toast with it. And it’s absolutely not needed here. If you place your fritatta on a bunch of fresh rocket leaves and garnish with fresh chopped herbs, you’ll get a delicious Summer dinner.

To make this fritatta it’s good to have a non stick pan, with quite thick bottom, so you won’t burn the eggs easily, covering the pan with lid will help to melt the cheese faster, without burning the bottom of the fritatta.

Choose delicious, juicy and sweet cherry tomatoes, preferably from your local supplier. If you choose tomatoes that had to travel thousands miles to finish on your plate, you can be sure that they didn’t managed to ripe on the bush, but during the long journey. So they didn’t managed to develop all the nutritional components as they should. In the ideal world we would have tomatoes that grow happily in the sun, not in the greenhouse. Hydroponic cultivation is gaining more and more popularity. In a small area, in a controlled atmosphere and irrigated with a mixture of chemicals, they grow huge bushes. That’s why in stores tomatoes are cheap even in winter. One bush, grown in this way, can bear up to 25 kilos of fruit. This kind of tomatoes don’t see any sun and most of them don’t even grow in the soil. Why don’t they smell and don’t taste like tomatoes? – that is why.

If we think that we eat healthy because we eat vegetables, we can often be very wrong. If the only source of our vegetables will be those from the supermarket packed in plastic, imported from distant countries, we can almost be sure that their nutritional values will be very poor. If you look for fruit and vegetables from a local grower, you can be more sure that what you get your body will have more value. Such vegetables will sometimes be more expensive than in the supermarket, less diverse, but isn’t it better to eat something that has some value and will nourish our body than something that will give us only a illusory sense of health and, as a result, malnutrition and disease?

There’s one more thing about small local growers – they usually grow their crops not for lust of earning as much money as possible. Lots of them are truly passionate about what they grow, they are often small family run buisnesses so they also eat what they grow. And if they are honest they will be happy to answer all your questions and tell you how their veggies and fruits are grown. Like Mhairi that I spoke with some time ago – you can read our conversation here.

green peas, bacon and cheese fritatta


  • 3 large eggs
  • couple slices smoked streaky bacon
  • 1 brown onion
  • slice of butter
  • 2 handfuls of green peas (I had frozen peas)
  • handful of grated mature cheddar cheese
  • handful of crumbled feta cheese
  • couple cherry tomatoes
  • natural rock salt and black coarse pepper to taste
  • dried or fresh parsley for garnish


Chop onion and bacon. On a large pan melt slice of butter and add bacon. Fry until golden, add onion and sprinkle with a little bit of salt and black pepper. Fry for about 5 minutes. Add green peas and lower the heat. Fry for another 2 minutes stirring from time to time. Whisk 3 eggs, pour all over the pan.

Sprinkle with grated cheddar and crumbled feta, add cherry tomatoes. Cover the pan with lid and fry on a very low heat until cheese will be melted. Garnish with dried or fresh chopped parsley and serve.


omelette with apple cider vinegar inspired by Sophie Dahl

When I’m a bit fed up with scrolling Instagram looking for food inspiration, I go back to my old cookbooks. I feel like going through the pages of a cookbook is much more valuable than scrolling internet, but we got so used to tap on the phone, that we sometimes forget how pleasant is to sit on the sofa with a book. At least I forget. You just move your thumb mindlessly up and down with endless photos scrolling in front of your eyes and it can last for hours. Time spend with a book is more precious, it has its beginning and its end, and when you get to the last page you feel like you were back from a journey. A journey written in a book. Even if it’s a cookbook. That’s how I feel after flipping through Sophie Dahl’s Season to Season. Each recipe is preceded by a short story from the author’s life, so we’re not only walking through the seasons of the year but also through small but important moments from Sophie’s life. Moments and memories filled with food and people. This book shows that every meal has a story, and this story is different for each person. I’m sure that each of the meal you make has its own story to tell.

As I mentioned many times, I’m not a fan of omelettes. Crispy fried egg is not the taste I like. But I like experiments, so if you say: lets make an omelette with apple cider vinegar, I will definitely go for it! My curiosity is greater than my distaste for omelettes.

And this omelette came out better that expected, if you’re not afraid of vinegar smell in your kitchen evaporating from the pan, and furthermore – you like omelettes, without doubt you should try it. I feel like apple cider vinegar took away that slightly bland and sometimes even sickly taste of omelette. And you won’t absolutely feel any vinegar taste in it. I’ve made just one change to Sophie’s recipe, adding more onion (as I’m a definite fan of onion). Recipe required ¼ of an small onion and I added a whole one. Fortunate I had fresh pack of sumac I bought recently without a reason. I only didn’t have fresh thyme, that’s probably makes a big difference, but I had dried one. If you have fresh one, use the fresh thyme.

The process is a bit smelly as I mentioned. First you have to fry some onion (I fried them a little bit to much in this case) which is actually pretty nice smell (I don’t like when I smell like a fried onion afterwords), then you add apple cider vinegar and your kitchen will fill up with the smell of fried onion and apple cider vinegar, which maybe is not the best duo, but you end up with pretty decent omelette. Not bland at all, cheese, without any acidic after-taste. Not bad actually.

omelette with apple cider vinegar by Sophie Dahl

INGREDIENTS for one omelette:

  • 3 eggs
  • ¼ small onion (I added 1 whole small onion)
  • 2 tsp apple cider vinegar
  • handful of grated mature cheddar
  • 1 tsp sumac
  • 1 tsp fresh thyme (I used dried)
  • 2 tbsp butter
  • natural rock salt and coarse pepper to taste


Melt one tablespoon of butter on a pan. Chop the onion and fry until soft and golden. Than add pinch of salt and 2 teaspoons of apple cider vinegar, lower the heat and let the vinegar evaporate.

Beat eggs with a pinch of salt and pepper. Add second tablespoon of butter to the pan and pour the eggs. Increase the heat, sprinkle your omelette with cheddar, sumac and thyme. When it’s set flip it and fry for bout 30 seconds on the other side, then serve.