Frittata is an Italian breakfast dish filled with goodness of basic ingredients eggs- cream- veggies and lots of cheese! Did you know, the word “frittata” roughly translates to “fried” in Italian?
This dish proves that being a fancier version of the humble omelette is no rocket science. All it takes is a little whisking together of already available ingredients in an oven proof skillet and finishing off in the oven and voila creamy layers of non gluten healthy slice on your plate! This one is hands down my son’s favorite egg breakfast period. I must say breakfast just got egg-straordinary with these incredible frittata on the menu!
It is very versatile, in the sense you start off by making a basic frittata once, and you will find yourself get creative with a new version every time. Variety in combinations, Veggies like corn, mushrooms, broccoli etc, meat like chicken, salami strips, minced meat, prawns etc, herbs and greens like parsley, spinach, kale etc and infinite variety cheese.
Let’s get started with a basic version.
Here are the ingredients I’m using I this recipe. You can alternate with whatever sails your boat.
Spinach, zucchini, garlic, Onion, mixed color peppers (red, green, yellow), cherry tomatoes, heavy cream, eggs, Parmesan cheese, mozzarella cheese and butter.
1. In a mixing bowl, drop the eggs along with the heavy cream and salt to taste. Don’t over whisk it as we do not want to incorporate a lot of air in the mixture.
2. Preheat oven to 200’C
3. Heat an oven proof pan, add the butter, throw in the onions and garlic. Sauté for 2 mins.
4. Add in the chopped zucchini and saute for a min.
5. Toss in the mixed peppers and stir.
6. Now add the chopped spinach and mix everything. Spread out the veggies evenly on the pan. Take the pan off the heat.
7. Place the cherry tomatoes slices side up evenly on top of the veggies.
8. Gently pour the egg-cream mixture evenly on the veggies.
9. Now sprinkle generous amount of cheese, I used Parmesan and mozzarella cheese. With a fork gently poke through the cheese to ensure the egg mixture is well incorporated into the veggie and cheese layers.
10. Toss the oven proof pan(I used 12 inch cast iron pan) in to the oven and allow it to bake for 15 mins or until the center of the frittata is not wobbly any more. Do not over cook as it may turn rubbery.
11. Voila! Cheesy creamy frittata ready! Once it cools down slightly, cut into portions and serve warm. Yumm..
Ingredients
- Eggs-6
- Heavy cream-1/3cup
- Butter-1tbsp
- Garlic-1tbsp (chopped)
- Onion-1small (diced)
- Cherry tomatoes-1/2cup
- Zucchini-1 small (diced)
- Mixed color peppers-1/2cup
- Spinach-1cup (chopped)
- Grated mozzarella cheese-1cup
- Parmesan cheese-1/2cup
- Salt and pepper to taste
- Chopped Fresh herbs to garnish
Directions
- 1In a mixing bowl, drop the eggs along with the heavy cream and salt to taste. Don’t over whisk it as we do not want to incorporate a lot of air in the mixture.
- 2Preheat oven to 200’C
- 3Heat an oven proof pan, add the butter, throw in the onions and garlic. Sauté for 2 mins.
- 4Add in the chopped zucchini and saute for a min. Toss in the mixed peppers and stir.
- 5Now add the chopped spinach and mix everything. Spread out the veggies evenly on the pan. Take the pan off the heat.
- 6Place the cherry tomatoes slices side up evenly on top of the veggies.
- 7Gently pour the egg-cream mixture evenly on the veggies.
- 8Now sprinkle generous amount of cheese, I used Parmesan and mozzarella cheese. With a fork gently poke through the cheese to ensure the egg mixture is well incorporated into the veggie and cheese layers.
- 9Toss the oven proof pan(I used 12 inch cast iron pan) in to the oven and allow it to bake for 15 mins or until the center of the frittata is not wobbly any more. Do not over cook as it may turn rubbery.
- 10Voila! Cheesy creamy frittata ready! Once it cools down slightly, cut into portions and serve warm. Yumm..
