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Hakuna Frittata

It never ceases to shock me how many people are still skipping breakfast! All too often the excuse I hear is, “I’m too busy! The mornings are always rushed!”. I get it. I’m a working mum. But, as the saying goes; Fail to prepare, and you prepare to fail! Cheesy I know, but so true. Why not try popping this quick and easy frittata in the oven on a Sunday night? You’ll have breakfast sorted Monday to Thursday, and you’ll start each day with a low carb, high protein nutrition source, packed with healthy fats. Hakuna Frittata; It means no worries, for the rest of your days...


Serves 4



  • 5-6 chicken chipolatas (approx 175g)

  • 1 red onion, chopped into large chunks

  • 8 eggs

  • 30g wholegrain mustard (approx 1 tablespoon)

  • Frylight oil spray

  • 30g kale or spinach (around 1 generous handful)

  • 4 cherry tomatoes, halved

  • Fry Light

  • Salt and pepper to taste



  • Preheat your oven to 180c.

  • Place the chicken chipolatas and red onion into a baking dish. Bake in the oven for around 15 mins until browned.

  • Meanwhile, in a bowl whisk the eggs together with the wholegrain mustard and a little salt and pepper if desired.

  • Remove the baking dish from oven. Take out the chipolatas and chop into bite-size pieces.

  • Spray the edges of the baking dish with Fry Light low calorie oil spray. Toss in the kale, cherry tomatoes and chipolata chunks.

  • Cover all the ingredients with the egg and mustard mixture, stirring well to ensure everything is well coated and evenly spread out in the dish.

  • Bake for another 15-20 minutes until the egg is all cooked. Check this by inserting a knife into the centre of the frittata. If it comes out clean, the egg is cooked.

  • Cut into 4 portions, these will keep in the fridge for up to 1 week, or the freezer for up to 1 month. Simply zap for 2 minutes in the microwave from chilled, for a speedy, nutritious breakfast in a hurry!




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