An easy breezy recipe to start the new year. Technically I should have posted it before the new years eve, because this recipe for many reasons is perfect for mornings with a hangover….like 1st January – for many people. This recipe is quick and can be made with eggs and pretty much whatever veggies you have at home. Its also fantastic to make to make for brunch to feed some friends who might have stayed back from the previous night. Just serve the frittata with some bread accompanied by orange juice or coffee. A perfect and healthy meal to battle the hunger as well as to nourish the body.
For the veggies I used a combination of potatoes (umm…yumm, love potatoes with eggs) onions and red bell pepper, but feel free to be creative with whatever you might have in your fridge – zucchini, eggplant, mushrooms etc. Add your favorite cheese to make it more hearty and filling.
Just a few things about the frittata – I used an iron skillet to make this recipe because I wanted to take pictures in that particular pan…but please make this recipe in a non-stick pan so that its easier to flip the frittata. Also, I didn’t cook it from both the sides because of the photography. So basically you can make it without flipping – but please do flip and cook it on both sides because it will taste better that way.
Even though I couldn’t give you the recipe before new years, try this recipe for a Sunday brunch or bookmark it for the Saturday or Sunday after a party that you might go to in the future. A very happy 2013 to all the readers!
Serves about 3 to 4 people
Cooking time 30 mins
Things you will need
2 potatoes, peeled and boiled
1 medium onion, sliced
1/2 red bell pepper, chopped into small pieces
2 tsp smoke paprika
1/4 cup crumbled goat cheese – or grated parmesan
2 tbsp olive oil
2 tsp of dried herb – parsley, basil or oregano (optional)
salt & pepper
- Dice the boiled potatoes into bite size pieces.
- Heat 1 tbsp olive oil in a non stick pan. Add onions, sprinkle some salt and cook till the onions starts sweating.
- Add bell pepper and continue to cook on medium low.
- Once the bell pepper turns soft, add potatoes and paprika and the dried herb (if using). Stir lightly till everything is mixed. Turn the heat off.
- Leave the mixture in the pan but using a spatula pat it lightly to distribute evenly in the pan. You are looking to create a pancake shape as big as your non-stick pan. Keep aside.
- In a bowl beat eggs – like you would for an omelette.
- Mix cheese in the eggs.
- Return the non-stick pan to heat. Pour the egg mixture slowly over the pancake shape. Season with salt and pepper. Pour 1/2 tbs oil around the edge and cook covered on medium low for 3 to 4 minutes.
- Flip the frittata, add the rest of the oil around the edges and continue to cook uncovered for a few more minutes.
- Check to see if its cooked through. If you feel that the eggs are not done, continue to cook for a few more minutes.
- Serve warm with bread.