Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Glorious Green Stir-Fry
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Roasted Parsnip and
Cumin Soup
Roasted Squash and
Chilli Soup
Roasted Swede, Ginger and
Spiced Black Bean Soup
Rosemary Sorbet
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Turkey Egg Frittata with Roasted Red Peppers

Turkey Egg Frittata with Roasted Red Peppers

Perfect for Sunday morning brunch, a thick tortilla omelette that is a special treat made with turkey eggs. If you can’t get hold of these, use organic hen’s eggs instead. 
Serves 4-6 as a light meal, 10-12 as a shared snack

rapeseed oil 1 tbsp
butter 60g
banana shallots 2, or onion 1 thinly sliced
bottled roasted peppers 2, drained and chopped
sea salt  
freshly ground black pepper
turkey eggs 7, or organic hen’s eggs 9
wild garlic 1 generous handful (see Cook’s note below), thoroughly washed and dried

1) Heat the oil and half the butter in a 25cm non-stick frying pan (see Cook’s note below) over medium heat. Add the shallots and fry for about 5 minutes until golden. Stir in the peppers and season with salt and pepper.

2) While the vegetables are cooking, beat the eggs well then stir in ¼ teaspoon of salt, and a generous grinding of pepper. If using wild garlic, slice the leaves thinly and add to the eggs. Otherwise add chopped chives or flat-leaf parsley (see Cook’s note below).

3) Add the remaining butter to the pan. When it foams, quickly pour in the egg mixture, stirring with a fork to spread out the filling. Cover and cook over medium-low heat for 5-7 minutes until the eggs are almost set. Place under a hot grill for 2-3 minutes to finish cooking the surface.

4) Slide onto a plate and cut into wedges. Serve hot, warm or at room temperature.

Cook's note
• If wild garlic is out of season, use a couple of handfuls of chives, roughly
chopped, or flat leaf parsley, leaves chopped to make 3 tbsp.
• Using the right size pan is important when making a frittata. The pan should
be deep and wide enough to hold a thick omelette but not so large that the
egg mixture spreads out without encasing the filling. A 25cm diameter pan
is just right for this recipe.


Recipe © Christine McFadden, May 2022

    Photography: Scott Morrison    
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