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Recipe for family meals :

Italian Egg Oven Fritatta

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


3 tablespoons olive oil or butter
1 medium potato, cut in 1/2 inch cubes
1/2 pound Italian sausage
1 small onion, chopped
1/4 cup green pepper, chopped
8 eggs
2 tablespoons milk
1/2 teaspoon salt
1/8 teaspoon dried oregano
1 firm, ripe tomato, seeded and chopped
1/4 cup Parmesan cheese, grated

parsley, chopped or sliced tomato (optional garnish)

  • Heat olive oil in a large frying pan.
  • Add potato and begin cooking over medium heat.
  • Remove sausage from casings and crumble the meat. Add to frying pan, cooking and stirring until lightly browned.
  • Add onion and green pepper, cooking and stirring until onions and potatoes are done.
  • Put vegetable mixture in the bottom of a greased 9 inch pie pan.
  • In a bowl, beat eggs with milk, salt and oregano until well mixed.
  • Blend in tomato and cheese.
  • Pour tomato and egg mixture over vegetable mixture.
  • At this point you may bake the fritatta or refrigerate it over night. If you refrigerate it, bake it the next morning at 350° for 40 - 45 minutes or until set. If you do not refrigerate the fritatta, baking time is 30 - 35 minutes less.

Serves 5 - 6

Martin James