Terrific raspberry frittata

Terrific raspberry frittata

  • 1 punnet of Driscoll's raspberries (125g)
  • 1 ounce butter
  • 10½ ounces grated potatoes
  • 2 ounces lardons
  • 1 ounce shredded shallots
  • salt and pepper
  • 4 large eggs
  • 2 tablespoons of milk
  • 1 tablespoon of fresh parsley, chopped
  • 1 cup grated mature cheese

15 min | Servings: 4 | other courses | simple

Raspberry recipes

This raspberry recipe is perfect for brunch, and is a great way to use leftover ham! The acidity of the raspberries perfectly balances the starchiness of the potatoes. If you prefer, one cup sliced strawberries can also be substituted for the raspberries.


  • Preheat the oven to 175°C.
  • Melt the butter on high heat in an oven proof frying pan.
  • Add the grated potatoes, bacon and shallots.
  • Season to taste with salt and pepper.
  • Fry for about 7 minutes while turning over from time to time.
  • Whisk the eggs with the milk and parsley in a bowl.
  • Scatter the raspberries evenly over the fried potatoes.
  • Pour the egg mixture over the fried potatoes and fry for 3 minutes without stirring.
  • Scatter the grated cheese over the top.
  • Place the pan in the oven and bake the frittata for about 10 minutes until the cheese is melted and the eggs are cooked.
Leafs Raspberry

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