Archive of BBC Food Recipes

Snail frittata

Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
From A Taste of Britain
It may come as a surprise, but snail meat is becoming ever more popular. Here it’s fried up into a frittata with potatoes, bacon and peas.


  1. Heat a tablespoon of oil in a 20cm/8in frying pan. Gently cook the potatoes and garlic until golden-brown.

  2. Roughly chop half the snail meat then add it all to the pan and mix through. Tip into a mixing bowl and add the peas and bacon.

  3. Pour the eggs over the other ingredients, mixing through, then season with salt and pepper.

  4. Add a little more oil to the pan and, over a medium heat, pour all the mixture into the pan.

  5. Using a fork, gently turn the ingredients in the egg until the frittata starts to set. Cook for five minutes, or until you can see the edges are set.

  6. To ensure the middle is cooked, carefully invert the frittata onto a plate, then slide back into the pan to finish cooking if necessary.

  7. Sprinkle over the remaining parsley and serve with salad.


  • 2 tbsp rapeseed oil
  • 6 new potatoes, boiled and sliced into rounds
  • 1 garlic clove, finely chopped
  • 150g/5½oz snail meat, cooked
  • 50g/1¾oz podded fresh peas, cooked
  • 4 rashers smoked streaky bacon, diced and cooked
  • 4 large free-range eggs, beaten
  • salt and freshly ground black pepper
  • 1 tbsp chopped fresh curly parsley

Shopping List

Snail frittata

Fruit and vegetables

Cooking ingredients

Dairy, eggs and chilled

Meat, fish and poultry


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