Bacon and Cabbage Frittata paint

One of my favourite foods, eggs are one of those ingredients that are so versatile and nutrient dense. Their protein-rich versatility and affordability make them a delicious breakfast, lunch or dinner option.

Serves 1


  • 2 eggs (preferably organic)
  • 10 grams Parmesan cheese, finely grated
  • 1 tablespoon fresh cream *opt (leave out if DF)
  • Seasoning of sea salt and crushed peppercorns
  • 1-2 teaspoons harissa paste
  • 2-4 black olives (kalamatta), pitted and sliced thinly 
  • 1 teaspoon butter (use olive oil if DF)
  • 15 grams sheep’s feta, crumbled
  • Herbs to garnish*opt
  • Gluten Free

  • Dairy Free

  • Vegetarian

  • Diabetic Friendly

  • Low GI

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  1. Gently beat the eggs in a mixing bowl and season to taste with salt and pepper. Add the grated parmesan and  cream, whisk till creamy, set aside.
  2. Melt the butter in a small frying pan. Pour in the egg mixture and swirl pan in circular motions so egg mixture evenly coats pan, then add crumbled feta, olives and a swirl of harissa paste, cook for a few minutes until the omelette is lightly set. Tilt the pan to spread any uncooked egg around. Repeat the process until eggs are just set but the omelette is still soft in the centre (to quicken up process cover with a lid).
  3. Fold the omelette in half, then remove pan from heat and tilt it slightly to move the omelette to the edge. Slide the omelette onto a serving plate. Sprinkle over a few herbs and a shaving of parmesan.  Serve at once.

Maggie's Tips

  • Omelettes lend themselves to an array of goodies and leftovers – it’s just down to your imagination. 
  • Serve with seasonal leaves or green vegetables.
  • If you live in Dublin try source ‘Charaf’s’ Harissa Paste. Sold at Marley park farmers market on Sundays also available through Ballybrack health store. (Good to call ahead to ensure you get your batch).  Why I like this one: Its not to hot, the flavour is amazing and there is no nasty additives plus you are supporting local business.