EGG FRITTATA

I am all for food that tastes good and is also good for you. “Frittata” can be described as a baked open-faced omelet, it is Italy’s answer to the “French quiche” or the “Spanish potato tortilla”. A super simple, filling and delicious style of Omelette delicious eaten as hot or cold.

"Frittata" recipe is familiar to many and prepare this Frittata recipe with your add-ins of vegetable choices. Eggs act as a binder to bring together all our favourite brekkie vegetables. The touch of Cream or Milk will make your Frittata extra soft and custard like in the inside. 

I've listed down what I have put in. Obviously, I don't expect you to be restricted. Try out various combinations or get creative with what you have leftover in your fridge. I loved serving "Frittata with Chimichuri Sauce". Let me tell you that Chimichuri is a loose oil-based condiment used to accompany barbecued meats, grill Chicken and Seafood. Chimichurri is an herb lover’s sauce, with lots of fresh flat-leaf parsley. I call it as a palate cleanser! Definitely a simple, fresh sauce.   

You may like to try out 👉 Chimichuri Sauce

Ingredients:

• 5  large Eggs
• 1/4 cup full fat Milk / heavy Cream
• 2 large Potatoes peeled, diced and par boiled
• 1 large Bell Pepper, diced
• 1 Onion, diced
• 1/4 teaspoon freshly ground Black Pepper
• 2 cloves Garlic, minced
• 2 Green chillies minced (optional)
• 1 cup shredded Cheese, such as Gruyère, or Cheddar (optional)
• Few Cherry Tomatoes, halved
• 2 tbsp Olive Oil
• Salt to taste

Procedure:

Preheat the oven.

In a bowl whisk the eggs and milk together with salt and set aside.

Par boil the cubed potatoes, as it will help in quick roasting.

Heat a nonstick oven safe frying pan or cast iron skillet. Add the olive oil and saute the potatoes. 

When the potatoes starts to roast add in the onions and garlic. Saute it until the onions become tender. Add in the bell peppers, chillies, salt and pepper and saute it on high flame.

Cook, stirring occasionally, until tender and lightly browned, 4 to 6 minutes. Check the seasoning.

Spread the vegetables into an even layer and pour the egg mixture into the skillet and gently mix in. Having a good skillet will avoid the eggs sticking to the pan bottom.

TIP: Use a well-seasoned skillet or a non-stick pan to avoid your Frittata get stuck! I had a terrible experience, of not using a well-seasoned skilled and my eggs started to stick to the pan and burn from the sides, but you don't worry much. Switch off the flame and let it rest for 10 minutes, by then the ingredients will sweat off the pan. Now back to the recipe.

Sprinkle the cheese and cherry tomatoes on top and let it just start to melt. Cook for a minute or two until you see the eggs at the edges of the pan beginning to set.

Transfer the skillet into the oven and bake the Frittata for 8 to 10 minutes or until the eggs are set for a golden brown, crispy top. To check, insert the edge of a knife and if it comes out clean that means the Frittata is perfectly cooked.

If raw eggs run onto the knife, bake for another few minutes.

Cool and slice into wedges. Serve it as wedges with a splash of Chimichurri Sauce or roll it in a Sandwich. 

If no oven: Cook on medium low on the stove with a lid on for about 6 minutes until sides are well set. Slide onto a plate, then place the skillet upside down over the plate. Then flip the plate and skillet and return to the stove. Slide onto plate when cooked! 

Do try this recipe and don’t forget to let me know if you like it through comments. Be kind to like my page and share with your friends using the buttons on the side, that would really encourage me. God Bless!

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