Nadia

Speedy Breakfast Frittata Recipe

Are you tired of starting your day with the same old breakfast routine? If so, it’s time to mix things up and try something new! Introducing the Speedy Breakfast Frittata, a quick and easy recipe that’s perfect for busy mornings. This frittata is not only delicious but also packed with nutrients to keep you feeling full and energized throughout the day.

What sets this frittata apart is the combination of ingredients that work together to create a flavorful and satisfying dish. The shallots, mushrooms, and bacon add a savory touch, while the tomatoes and spinach provide a burst of freshness and color. And with just two eggs, this frittata is a great source of protein, making it an excellent breakfast option for those trying to watch their calorie intake or looking to slim down.

Preparing the frittata is a breeze, taking only a few minutes of your time. Simply sauté the shallots, bacon, and mushrooms until golden brown,

The result? A delicious and nutritious breakfast that’s sure to become a new favorite. So, if you’re looking for a tasty and easy way to switch up your morning routine, give this Speedy Breakfast Frittata a try and start your day on the right foot!

About Time

• yield: SERVES 1
• prep time: 5 MINUTES
• cook time: 10 MINUTES
• total time: 15 MINUTES

Ingredients:

• 1 shallot, diced
• 2 mushrooms, thinly sliced
• 2 slices of lean bacon, chopped (or ham)
• 6 tablespoons of chopped tomatoes, canned or fresh
• Handful of chopped spinach
• 2 large eggs
• Salt and black pepper
• Cooking spray

Instructions:

1. Preheat your oven’s broiler or grill.
2. Spray a 7-inch frying pan with cooking spray.
3. Add the diced shallot, chopped bacon, and sliced mushrooms to the pan, and fry until they are lightly golden.
4. Add the chopped tomatoes, and cook for a couple of minutes to release any excess liquid.
5. Add the chopped spinach to the pan, and stir until it is just wilted.
6. Spread the mixture out evenly across the bottom of the pan.
7. Season with salt and black pepper.
8. Whisk the eggs in a bowl, and pour them into the pan. Swirl them around to cover the bottom of the pan, and cook for about a minute, just until the bottom is set.
9. Sprinkle grated cheddar cheese over the top of the frittata.
10. Place the pan under the broiler or grill, and cook for 4-5 minutes, until the frittata is set and golden on top.
11. Enjoy your Speedy Breakfast Frittata!

Looking for a colorful family dinner that doesn’t leave you with a mountain of washing-up? This one-pan chicken and chickpea tray bake brings together tender, warmly spiced chicken breasts, roasted peppers, tomatoes and red onions, with chickpeas to make every portion more satisfying.

Everything cooks in one roasting tin, while a simple lemon and parsley yoghurt adds a fresh, creamy finish. It’s an easy way to turn everyday supermarket ingredients into a generous dinner for four.

Why You’ll Love This Recipe

• One roasting tin: Most of the meal cooks together, keeping washing-up manageable.

• Everyday ingredients: Tinned chickpeas, peppers, onions and tomatoes are easy to find in UK supermarkets.

• Family-friendly: Keep the chilli flakes optional so everyone can adjust the heat.

• Flexible: Use the vegetables you already have, provided they have similar roasting times.

• Useful for meal planning: Leftovers can make a convenient lunch the following day when stored safely.

Recipe at a Glance

Cooking time depends on the thickness of the chicken breasts and your oven. Always check that the chicken is thoroughly cooked before serving.

Ingredients

For the chicken and chickpea tray bake

• 4 boneless, skinless chicken breasts

• 1½ tablespoons ground cumin

• 1 tablespoon ground coriander

• 3 red onions, peeled and cut into wedges

• 3 garlic cloves, crushed

• 2 × 400g tins chickpeas, drained and rinsed

• 4 large tomatoes, halved

• 2 red peppers, deseeded and sliced

• 1 teaspoon chilli flakes, optional

• Finely grated zest of 2 lemons

• Juice of 1 lemon

• 1 lemon, cut into wedges for serving

• Low-calorie cooking spray

• 60g baby spinach

• Salt and freshly ground black pepper, to taste

For the lemon and parsley yoghurt

• 500g fat-free plain Greek-style yoghurt

• 15g fresh flat-leaf parsley, finely chopped

• A little of the prepared lemon zest, reserved from the tray bake

• Salt and black pepper, to taste

How to Make One-Pan Chicken and Chickpea Tray Bake

1. Heat the oven

Preheat the oven to 200°C (180°C fan/Gas 6). Choose a large roasting tin that gives the vegetables enough room to cook without being piled too deeply. If your tin is small, use two tins instead.

2. Season the chicken

Pat the chicken breasts dry with kitchen paper. Sprinkle with the ground cumin, ground coriander, a little salt and black pepper, turning to coat both sides. Set aside while you prepare the vegetables.

3. Prepare the vegetable mixture

Add the red onion wedges, garlic, drained chickpeas, tomato halves and sliced peppers to a large bowl. Stir through the optional chilli flakes, most of the lemon zest and the juice of one lemon. Reserve a little zest for the yoghurt sauce.

Season lightly, then transfer everything to the roasting tin. Spread the mixture into an even layer and mist with cooking spray.

4. Start roasting

Roast the vegetables and chickpeas for 15 minutes. This gives the onions and peppers a head start and allows the tomatoes to begin releasing their juices.

5. Add the chicken

Remove the tin from the oven and carefully nestle the seasoned chicken breasts among the vegetables. Return to the oven for approximately 20–25 minutes, checking towards the end.

The chicken must be cooked all the way through, with no pink meat remaining. For the most reliable check, use a food thermometer and ensure the thickest part reaches a safe internal temperature of 75°C.

If the chicken breasts are particularly large or thick, they may need longer.

6. Wilt the spinach

Once the chicken is cooked, stir the baby spinach through the hot chickpeas and vegetables. Return the tin to the oven for around 3–5 minutes, just until the leaves have wilted.

If necessary, temporarily lift the chicken onto a clean plate to make stirring easier, then return it to the tin.

7. Mix the lemon yoghurt

While the tray bake finishes, combine the Greek-style yoghurt, chopped parsley and reserved lemon zest in a small bowl. Season with a little salt and pepper. Keep chilled until serving.

8. Serve

Divide the chicken, chickpeas and roasted vegetables between four plates. Spoon over some of the delicious tomato and lemon juices from the tin. Serve with the parsley yoghurt and fresh lemon wedges on the side.

Tips for the Best Chicken Tray Bake

Give the vegetables space. Overcrowding makes them steam rather than roast. A large tin helps the peppers and onions develop a better texture.

Keep the chicken juicy. Boneless chicken breasts vary considerably in thickness. Check them towards the end of cooking rather than leaving them in the oven unnecessarily.

Drain the chickpeas well. Excess liquid can make the tray bake watery. Rinse them in a colander and allow them to drain before adding them to the vegetables.

Adjust the seasoning for children. Leave out the chilli flakes when cooking for anyone who prefers milder food. Adults can add chilli to their own portions.

Serve the yoghurt separately. The cool lemon yoghurt contrasts nicely with the roasted vegetables and allows everyone to choose how much they want.

Budget-Friendly Swaps

This recipe is especially useful when you have a few vegetables to use up before your next supermarket shop.

• Swap one red onion for a regular brown onion if that’s what you have.

• Use frozen sliced peppers instead of fresh, allowing for any extra moisture.

• Replace some of the fresh spinach with frozen spinach that has been defrosted and thoroughly squeezed dry.

• Try chicken thigh fillets instead of breasts, but adjust the cooking time and check that they’re fully cooked.

• Use ordinary plain yoghurt if Greek-style yoghurt isn’t available, although the sauce will be thinner.

You can also serve slightly smaller portions of chicken alongside extra chickpeas and vegetables to make the meal stretch further. Actual cost per serving will depend on the supermarket, pack sizes and ingredients you already own.

What to Serve with Chicken and Chickpeas

The chickpeas make this a substantial meal on their own, but you could add warm wholemeal pitta bread, couscous or a small serving of rice if you need to feed particularly hungry family members.

For a lighter accompaniment, serve with cucumber and lettuce dressed with a little lemon juice.

Storage and Reheating

Allow leftovers to cool promptly, then transfer them to airtight containers and refrigerate within two hours. Keep the yoghurt sauce in a separate container.

Eat refrigerated leftovers within 48 hours. Reheat the chicken and vegetable mixture until piping hot throughout, and only reheat it once. Serve the yoghurt cold.

For freezing, freeze the cooked chicken, chickpeas and vegetables without the yoghurt sauce. Defrost thoroughly in the fridge before reheating.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless, skinless chicken thigh fillets work well in a tray bake. Their size and thickness can change the cooking time, so check that they’re thoroughly cooked before serving.

Can I make this recipe without chickpeas?

You can, although the finished dish will be less filling. Try adding extra peppers, courgette or another vegetable you enjoy. If you use a different pulse, make sure it is properly prepared and suitable for the cooking method.

Is this chicken tray bake spicy?

Not necessarily. Cumin and coriander add warmth and flavour without making the dish particularly hot. The chilli flakes are optional.

Can I prepare it in advance?

Yes. Chop the vegetables and mix the dry spices ahead of time. Store the raw chicken separately in the fridge and follow good food-hygiene practices. Assemble and roast the dish when you’re ready to cook.

Can I use frozen spinach?

Yes. Defrost it first and squeeze out the excess water before stirring it into the cooked vegetables.

More Easy Family Meal Ideas

Planning several dinners at once can help you use ingredients efficiently and reduce last-minute shopping. Explore our free UK Family Meal Planner to organise your week, or try our One-Pan Roasted Chicken with Potatoes and Vegetables for another simple family dinner.

This creamy broccoli bake is a simple, comforting way to turn everyday vegetables into a satisfying family meal. Tender broccoli, juicy cherry tomatoes and spring onions are combined with a creamy cottage cheese and egg mixture, then topped with Cheddar and baked until golden.

It’s a useful recipe for busy evenings when you want something homemade without spending hours in the kitchen. Serve it as a light vegetarian main with crusty bread or as a vegetable side dish alongside your usual family dinner.

Made with ingredients available in most UK supermarkets, this broccoli bake is also a practical addition to a budget-friendly weekly meal plan.

Why You’ll Love This Creamy Broccoli Bake

• Uses familiar, affordable supermarket ingredients.

• Includes broccoli, tomatoes and spring onions in one dish.

• Cottage cheese creates a creamy texture without needing a traditional white sauce.

• Requires approximately 15 minutes of preparation.

• Works as a light main course or a vegetable side dish.

• A convenient way to use broccoli before it goes to waste.

Recipe at a Glance

Cooking times may vary depending on the size and depth of your baking dish.

Ingredients

• 450g broccoli florets

• 8 spring onions, finely chopped

• 150g cherry tomatoes, halved or quartered

• 2 large eggs, beaten

• 225g low-fat cottage cheese

• 3 garlic cloves, crushed or finely minced

• Salt and freshly ground black pepper, to taste

• 15g fresh parsley, chopped

• 100–115g reduced-fat Cheddar, grated

The metric quantities are practical conversions of the original cup and pound measurements.

How to Make Creamy Broccoli Bake

1. Prepare the broccoli

Preheat your oven to 220°C (200°C fan / Gas Mark 7).

Bring a saucepan of lightly salted water to the boil. Add the broccoli florets and cook for 2–3 minutes, until just beginning to soften.

Drain thoroughly and allow the broccoli to steam-dry for a few minutes. This helps prevent excess moisture from collecting in the finished bake.

2. Prepare the vegetables

Place the drained broccoli in a large mixing bowl.

Add the chopped spring onions and halved cherry tomatoes, then gently toss everything together.

3. Make the creamy mixture

In a separate bowl, whisk the eggs with the cottage cheese, crushed garlic, parsley, salt and black pepper.

Mix until the ingredients are evenly combined. The cottage cheese may retain a slightly textured consistency, which is perfectly fine.

4. Combine and assemble

Pour the cottage cheese mixture over the vegetables and gently stir until everything is evenly coated.

Transfer to a lightly greased, suitably sized ovenproof baking dish and spread the mixture into an even layer.

5. Add the cheese topping

Sprinkle the grated reduced-fat Cheddar evenly over the vegetables.

6. Bake until golden

Bake for approximately 15–20 minutes, until the cheese is melted, the surface is lightly golden and the egg mixture is fully set.

If the centre still looks loose, continue baking for a few minutes and check again.

7. Rest and serve

Remove the dish from the oven and leave it to stand for approximately 5 minutes before serving.

This allows the filling to settle slightly and makes it easier to divide into portions.

Tips for the Best Broccoli Bake

Avoid overcooking the broccoli. A brief boil is enough because it will continue cooking in the oven.

Drain thoroughly. Broccoli and tomatoes both contain moisture, so removing excess water from the broccoli helps keep the finished bake creamy rather than watery.

Use a suitable baking dish. A dish that spreads the mixture in a relatively even layer will help it cook consistently.

Check the centre before serving. The cheese topping may become golden before the egg mixture underneath is fully cooked.

Let it rest. A short resting time helps the bake hold together when served.

Budget-Friendly Ingredient Swaps

You can adapt this recipe depending on what is available in your fridge.

• Broccoli: Frozen broccoli can be used, but cook and drain it thoroughly first.

• Spring onions: A small amount of finely chopped ordinary onion can be substituted; soften it in a pan before adding.

• Cheddar: Supermarket own-brand mature Cheddar is another option. A stronger flavour means you may be happy using a little less.

• Parsley: Dried mixed herbs can be used in a small quantity, or the parsley can simply be omitted.

• Cottage cheese: Regular cottage cheese can replace the low-fat version, although the finished dish will have a different nutritional profile.

These swaps are optional variations rather than changes to the core recipe.

What to Serve with Creamy Broccoli Bake

For a simple family lunch, serve a portion with crusty bread and a fresh green salad.

If you’re planning a more substantial dinner, it can also work as a vegetable side dish alongside baked potatoes or another family favourite.

For weekly meal planning, choose accompaniments based on ingredients you already have to help avoid unnecessary shopping.

Can You Make Broccoli Bake Ahead?

Yes. You can prepare the vegetables in advance and keep them covered in the fridge. Store the egg and cottage cheese mixture separately until you are ready to assemble and bake.

For the best texture, combine the ingredients shortly before cooking, rather than leaving the uncooked mixture sitting overnight.

How to Store and Reheat Leftovers

Allow the cooked bake to cool, then refrigerate promptly in an airtight container. Eat within 48 hours.

Reheat individual portions until piping hot throughout. The oven is a good option for retaining the texture of the cheese topping.

Because this dish contains eggs and dairy, avoid leaving it at room temperature for extended periods, and only reheat each portion once.

Frequently Asked Questions

Can I use frozen broccoli?

Yes. Cook it according to the packet instructions, then drain thoroughly before adding it to the bake. Excess water can make the filling loose.

Why is my broccoli bake watery?

The most common cause is moisture from the broccoli or tomatoes. Make sure the broccoli is well drained and avoid using an excessively deep baking dish.

Can I make this recipe without cottage cheese?

You can experiment with alternatives, but the cottage cheese is an important part of the original creamy filling. Replacing it may change how the bake sets.

Is creamy broccoli bake suitable for vegetarians?

It can be suitable for vegetarians when made with vegetarian-friendly Cheddar. Check the cheese packaging, as some cheeses use animal-derived rennet.

Can I prepare it the day before?

You can prepare the vegetables ahead and refrigerate them separately from the egg mixture. Assemble and bake when needed.

Can I add other vegetables?

Yes. Cooked spinach, mushrooms or peppers can be added in small quantities. Remove excess moisture before mixing them into the filling.

More Budget-Friendly Family Meal Ideas

If you’re looking for practical ways to organise family dinners and make the most of your weekly food shop, explore our UK Family Meal Planner.

These homemade spicy beef kebabs are a satisfying family dinner made with lean beef mince, warming spices and a refreshing garlic yoghurt dressing. Serve them in wholemeal pitta breads with crisp lettuce, tomatoes and red onion for an easy takeaway-inspired meal using familiar UK supermarket ingredients.

The kebabs are baked in the oven rather than deep-fried, and you can adjust the spices and toppings to suit your household. They also make a practical option for a weekend meal or a simple midweek dinner.

Recipe Details

• Servings: 4
• Preparation time: 15 minutes
• Cooking time: Approximately 35 minutes
• Total time: Approximately 50 minutes
• Cooking method: Oven-baked

Ingredients

For the beef kebabs

• 1 tbsp olive oil, or a little cooking spray
• 1 medium onion, finely chopped
• 3 garlic cloves, crushed
• 500g lean beef mince (around 5–10% fat)
• ½ tsp ground ginger
• 1 tsp ground cumin
• ¼ tsp ground coriander
• ¼ tsp ground cinnamon
• 1 tsp smoked paprika
• 1 medium egg, lightly beaten
• 1 tbsp dried oregano or mixed herbs
• Freshly ground black pepper
• A small pinch of salt, to taste

For the garlic yoghurt dressing

• 200g plain Greek yoghurt
• 1 small garlic clove, crushed
• 1 tbsp lemon juice
• ¼ tsp dried mint
• Freshly ground black pepper
• A small pinch of salt, to taste

To serve

• 4 wholemeal pitta breads
• Shredded lettuce
• 1 red onion, thinly sliced
• 2 tomatoes, sliced
• Cucumber slices, optional
• Fresh parsley or mint, optional

How to Make Spicy Beef Kebabs

1. Prepare the onion and garlic

Preheat the oven to 200°C (180°C fan). Line a baking tray with baking parchment.

Heat the olive oil in a frying pan over a medium heat. Add the chopped onion and cook for 5–7 minutes until softened. Stir in the garlic and cook for another minute. Remove from the heat and allow the mixture to cool slightly.

2. Mix the kebab ingredients

Place the beef mince in a large mixing bowl. Add the cooked onion and garlic, ginger, cumin, coriander, cinnamon, smoked paprika, beaten egg, dried herbs and seasoning.

Mix until the ingredients are evenly combined, without overworking the mince.

3. Shape and bake

Divide the mixture into four equal portions and shape each into a long, even kebab. Arrange them on the prepared baking tray, leaving a little space between each one.

Bake for approximately 20–25 minutes, turning halfway through. The kebabs should be thoroughly cooked, with no pink meat remaining. If using a food thermometer, check that the centre reaches at least 75°C.

Cooking time may vary depending on the thickness of the kebabs and your oven.

4. Make the yoghurt dressing

While the kebabs cook, combine the Greek yoghurt, crushed garlic, lemon juice and dried mint in a small bowl. Season lightly and stir until smooth. Keep refrigerated until ready to serve.

5. Assemble and serve

Warm the pitta breads according to the packet instructions. Fill each with lettuce, tomatoes, red onion and cucumber, if using.

Add a cooked beef kebab, spoon over the garlic yoghurt dressing and finish with fresh herbs, if desired.

Tips and Easy Swaps

• Adjust the heat: Add a small pinch of cayenne pepper or chilli flakes for a spicier kebab.
• Try another mince: Lean turkey or chicken mince can be used instead of beef. Always cook poultry mince thoroughly.
• Make it more economical: Compare the unit price of mince packs and use any leftover vegetables as toppings.
• Serve without pitta: Enjoy the kebabs with a baked potato, rice or a generous side salad instead.
• Prepare ahead: Mix and shape the kebabs in advance, cover and refrigerate until ready to cook, following the storage guidance on your mince packaging.

Storage and Reheating

Cool any leftover cooked kebabs promptly, cover and refrigerate within two hours. Eat within 48 hours or freeze promptly. Reheat until steaming hot throughout, and only reheat once.

Keep the yoghurt dressing refrigerated separately and add it after reheating the kebabs.

A Budget-Friendly Family Dinner

These spicy beef kebabs are a homemade alternative to a takeaway-style dinner. Lean mince, dried spices, yoghurt and fresh vegetables make a flexible combination that can be adapted to your family’s preferences and shopping budget.

For more everyday meal inspiration, explore our Budget Family Meals UK guide and Healthy High-Protein & Fibre-Rich Recipes collection.

Allergen note: Contains egg, milk and wheat when served with standard pitta bread. Check individual ingredient packaging, particularly when making substitutions.