The perfect frittata everytime . . .

I have a secret to share with you.  I've found the answer to make perfect frittatas every time.

It's so simple that I kinda feel a little stupid not thinking of it myself, as it took reading a little post by Jules from The Stone Soup and then practicing my backside off to find out that she's 100% spot on.....

Bake your frittata!  Doh!

Over the past many, many, many years I have always cooked my frittata on the stove top, sometimes finishing if off under the grill, to colour the top.  70% of the time this method would work and I would turn out a delicious looking frittata in one piece.  However 30% of the time it looked as though I was eating a frittata that had been dropped from a great height.  Not so pretty, let me tell you.

Well, not any more.  Now I throw everything into my little baby individual spring form pans, whack them in the oven and voila....the perfect frittata...EVERY TIME!

Chickpea and Rosemary Baked Frittata


  1. What are the dimensions of your spring form pans?

    1. Hi Chantelle - as mentioned above, the recipe is suitable for a 20cm springform pan, however on the day I actually used 2 x 10cm pans. You could use pretty much any size just monitor the frittatas after the first 15 minutes of baking. You want the centre to feel firm but still a little springy. Hope this helps? :)


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