Brie, Pepper and Spring Onion Frittata


Serves 3

  • 1 tbsp olive oil
  • 6 spring onions, cut into 3cm pieces
  • 3 jarred roasted red peppers in brine, sliced
  • 8 large eggs
  • 5 egg whites
  • Salt and pepper
  • Brie, cut into chunks (120g)
  • 15g panko or fine white breadcrumbs
  • 15g butter
  • ½ small bunch parsley, finely chopped


Preheat the grill to high. Heat the oil in a large, non-stick frying pan over a medium to high heat. Add the spring onions and pepper and cook for 3-4 minutes until the onions are just starting to soften.

Beat the eggs and egg whites together in a bowl along with a good pinch of salt and pepper. Pour into the pan. Gently shake the pan and pull the eggs into the middle for a few minutes as they start to set.

Sprinkle over the brie and place the pan under the grill for 5-8 minutes. Cook until the frittata is just set and golden on top.

Meanwhile, add the breadcrumbs and butter to another frying pan. Cook over a medium to high heat, stirring all the time until the breadcrumbs are golden brown. Remove from the heat and stir through the parsley. Scatter the mix over the top of the frittata for a little extra crunch.


Leave to cool completely if you’re packing this up for a packed lunch.

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