Bubble and squeak frittata with crumbled feta and olives

Preparation info

  • Serve


    • Difficulty


Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

  • About

For this dish be sure to use good firm waxy potatoes, like Charlottes or Juliettes, which are not only great tasting, but hold their shape during cooking too. This is a great lunch dish served with a simple salad or for a hearty brunch or breakfast treat. Make this recipe as one large dish or four smaller individual ones.


  • 400 g waxy potatoes, peeled and cut into small 1 cm dice
  • 175 g savoy cabbage, leaves chopped
  • 12


Preheat the oven to 180°C/350°F/gas mark 4. Cook the potatoes and cabbage in separate pans of boiling water for 20-25 minutes until just cooked, then drain them well and dry them both.

Beat the eggs and milk in a bowl with the rosemary and a little salt and pepper.