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.

colour party
colour party

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.



See Detailed Nutrition Info on
  • 6 eggs
  • 1/2 medium sized red bell pepper cubed
  • 1/2 medium sized green bell pepper cubed
  • 1/2 medium sized yellow bell pepper cubed
  • 1 medium sized eggplant cubed - optional
  • 1 beef smokie diced
  • A handful chopped dhania
  • 1 teaspoon curry powder
  • Grated mozzarella cheese
  • Salt and pepper to taste
  • 1 1/2 tablespoons vegetable oil


Break the eggs into a bowl and lightly beat.

Add all the ingredients except the oil and cheese into the eggs.

Heat the vegetable oil in a pan.

Pour in the egg mixture.

Cook over low heat for five minutes.

Turn on the broiler.

After the bottom side of the frittata is cooked, turn off the heat and sprinkle the grated cheese.

Pop the frittata into the oven.

Broil for five minutes.

Remove from the oven, let it stand for a few minutes.

Slide onto a plate, slice into equal portions.

Serve and enjoy.





    • Hey Abby?
      When cooking the frittata , just cover the pan and cook over low heat until the top of the frittata is set.

    • Hey Waithera, in case you don’t have an oven, what you need to do is cover the pan with the frittata and cook over low heat until the top is set.

    • Hey Rachel?
      Thanks, you can serve it as an accompaniment for breakfast or even make it as a quick lunch and serve with some salad.


Leave a Reply

Your email address will not be published. Required fields are marked *