Once the frittata is made it’s simple to finish and serve quickly during busy times and can be paired with any number of accompaniments. Here I have a house made harissa and broccolini, but try the below recipe for a cheap and vivid kale pesto.

The frittata is great option to create food for a cabinet that can be served cold, reheated and as a fast takeaway option.

Frittata ingredients

(makes 3)

  • 6 large eggs
  • 50g Anchor Sour Cream
  • Salt and pepper
  • Pinch freshly grated nutmeg Pinch cayenne pepper
  • 2 tbsp Mainland Unsalted Butter 3 new potatoes, 6mm diced
  • 4 green onions, thinly sliced
  • 1 garlic clove, minced 
  • 280g mixed wild mushrooms (e.g. swiss, brown, shiitake or oyster), brushed clean and sliced
  • 1 tsp fresh thyme, minced
  • 70g frozen peas, thawed
  • 50g harissa sauce
  • 3 tbsp kale pesto, 1 tbsp per frittata to garnish
  • 150g Mainland Grated Tasty Cheddar 



Whisk the eggs and wet ingredients together and then add the remaining ingredients to the bowl and fold through the mix. Add 50g Mainland Grated Tasty Cheese.

Warm a 30cm diameter non-stick and oven-proof pan add a teaspoon of butter and a dash of oil, coating the entire pan.

Pour in the frittata mix, top with 100g Mainland Grated Tasty Cheese and bake in a preheated oven @180°C for 15 mins or until cooked through.

Allow to cool for 10 mins before slicing.

Kale pesto

  • 2 cups combined stemless torn kale & parsley
  • 1/2 cup olive oil
  • 1/4 tsp salt, to taste 
  • 1 clove garlic
  • 1 lemon, juiced
  • 1/2 cup raw almonds
  • 25g Mainland Parmesan, grated 


Blend everything together and season to taste. 

Harissa sauce

  • 2 roasted red capsicums, skinned & deseeded, rough chopped
  • 2–3 fresh red chilies
  • 2 tbsp fresh garlic, finely diced
  • 3/4 cup coriander, leaves stalks & roots
  • 1/2 cup mint leaves 
  • 1/2 cup parsley leaves 
  • 1 tbsp tomato paste 
  • 4 tbsp brown sugar 
  • 3 tsp cumin seeds, toasted & ground
  • 3 tsp coriander seeds, toasted & ground
  • 1 tbsp sweet smoked paprika
  • 50ml lemon juice
  • 25ml lime juice
  • 100ml olive oil
  • Season to taste 


Place all the ingredients in a food processor and blend to form a smooth paste.

Season with salt and pepper and refrigerate until required. 

Use seasonal ingredients and leftovers from other recipes to reduce costs and make for make room for more decadent ingredients.

This is a firm aged cheddar matured for up to 12 months to develop a full-bodied flavour. Grated for your convenience.


Our Anchor™ Sour Cream formulation is heat and acid stable so it is less likely to split and has been tested by chefs.