Herb Frittata with Hot Honey
The Herb Frittata with Hot Honey is the ideal brunch dish for when you want something hearty, fresh and beautiful on the table. It brings together tender eggs, new potatoes, courgette, peas, feta, fresh herbs and a light chilli warmth. And right at the end comes the spicy honey, which makes the flavour brighter and more unexpected. It balances the saltiness of the feta, the greenness of the herbs and the softness of the egg base: the first taste is fresh and creamy, and then that sweet-and-spicy accent arrives. A great option for a weekend breakfast, brunch with friends, a light dinner, or meal prep for a few days ahead.
Preparation
- 1
Cook the potatoes. Halve the new potatoes and boil them in salted water until tender — about 10–15 minutes. Drain, let them cool a little, then slice them.
- 2
Make the egg base. In a large bowl, whisk the eggs with the milk, the wholegrain mustard and the minced garlic. Add the chopped herbs, salt and black pepper, and mix well so the herbs are evenly distributed.
- 3
Brown the potatoes. Heat the olive oil in a non-stick pan of about 23 cm. Add the sliced potatoes and fry for around 5 minutes, until lightly golden.
- 4
Add the vegetables. Add the grated courgette and the chilli flakes, stir and cook for a few more minutes so the courgette softens. Then add the peas and stir again.
- 5
Pour in the eggs. Lower the heat and pour the egg mixture into the pan. Cook gently for about 10–12 minutes, until the edges of the frittata start to set and the middle is still slightly soft.
- 6
Add the feta. Scatter the crumbled feta over the frittata — it brings a salty, creamy accent that works beautifully with the herbs and the spicy honey.
- 7
Finish in the oven. Heat the oven to 200°C and put the pan in for 5–10 minutes, until the frittata is fully set on top and lightly golden.
- 8
Let it rest. Take the frittata out of the oven and leave it for 5 minutes before slicing — it holds its shape far better.
- 9
Serve. Serve the frittata with salad leaves, extra herbs and a generous drizzle of spicy honey. Add the honey right before serving — it keeps its aroma and lifts the whole dish.
Chef's tips
- —Room-temperature eggs make a more tender frittata — take them out of the fridge a little in advance.
- —Do not overload the pan: too many vegetables and the frittata turns watery. Squeeze the courgette lightly if it is very juicy.
- —Do not overcook it — the frittata should be tender, not dry.
- —Let it rest for 5 minutes out of the oven: the texture settles and it slices far more cleanly.
- —Add the spicy honey at the end — it gives the best sweet-heat accent on the finished dish.
- —The frittata is good warm or cold: perfect for a picnic or a quick breakfast the next day.
