According to Wikipedia a frittata is an egg based Italian dish with additional ingredients such as meats, and vegetables. Well, if you ask me a frittata is an omelette on steroids. The first time I heard of this dish, I was busy watching one of my fave you tube cooking channel by Laura Vitale.
This recipe is pretty simple to do, the only reason I took so long to try it out is because at some point, the pan is supposed to be put in the oven and I didn’t own pans whose handles were heat proof :-(. Fast forward many months later, I wake up craving eggs, so I decided to make an omelette. Everything goes well then I remeber that I am required to do the dreadful egg turning. I am not a good egg turner. At that moment of deciding whether to turn the eggs or not, I remember the frittata and voila I turn on my oven, grate some cheese over the eggs and pop them into the oven. Oh, and my pan’s handle broke, so now the pan is heat proof 🙂
Hubby loved the breakfast frittata, never one to disappoint I had to make one for dinner. This time round I went super crazy with the number of eggs and the ingredients.
Start by breaking the eggs in a bowl. As you can see, I have five eggs in the above pic but I later added another egg 🙂
Now, chop, chop, chop the bell pepper, eggplant, onions and smokie.
Lightly beat the eggs, then add the bell peppers, eggplant, onions and smokie.
Another quick tip on making these babies, is you can just use whatever ingredient you have on hand. That said, I had some chopped dhania in the fridge, so I decided to add a handful into the egg mixture.
I added about a teaspoon of curry powder and seasoned with some salt and pepper.
Combine the ingredients.
Heat about a tablespoon and a half of vegetable oil in an oven proof dish.
Pour in the egg mixture. Cook it over low heat.
Cook for five minutes or so on the bottom side or until the bottom side is browned.
Now, turn on the broiler, have it at medium to low heat.
I grated some mozzarella cheese over my almost cooked frittata.
Pop the pan into the oven and broil for about five minutes or until the top layer is browned and forms a lovely crust.
Now we are ready to dig in, remove from the oven. Let it stand for a few minutes.
Slide the frittata onto a plate. Using a pizza cutter slice the frittata into six equal portions.
Granted I’ll make this more often.