Ok, so I thought I would do a quick post about Frittatas as I make them quite often and suddenly thought,maybe some people don’t know what they are or how to make them.
Basically a frittata is an italian dish made with beaten eggs in an omelette style. You can add whatever you like to them and tailor them specific to your dietary requirements.
I love frittatas (wow that word is so hard to type fast) because they are low-calorie,are a good substitute for a sandwich as you can roll them up and I find them quite filling.
I tend to add things like mushrooms, peppers, onions, a bit of cheese, tomatoes and some sort of meat filling. However, you can add what you like. I would imagine a good veggy one would have courgette ribbons in and spinach added right at the end.
I usually finish off my frittatas in the oven so they get cooked on top and have a lovely golden finish to them. Also I am paranoid about uncooked egg, so this is a must anyway for me!
Quick Frittata recipe (my take on it)
You will need:
- 2 eggs
- splash of semi-skimmed milk
- salt and pepper to taste
- dash of paprika
- 4 quartered button mushrooms
- 1 medium diced tomato
- half a white onion
- chopped pastrami-or what meat you can grab
- chopped red and yellow bell peppers (just a quarter of each)
- Extra Virgin Olive Oil (your frittata will stick to the pan if you use Fry Light,well it did for me!)
- matchbox sized grated mild cheddar
Right firstly heat the oil in a pan and throw in all the veg; cook on a medium heat until the veg softens. Add salt and pepper to taste.In a bowl, whisk the eggs with a dash of paprika,half the cheese, a bit of salt and pepper and splash of semi-skimmed milk. Spread out the veg in the pan and then add the egg mixture slowly making sure it spreads all over the veg. Cook on a medium heat for a few minutes until it looks cooked around the edges.
In the meantime, pre-heat the oven to 180ºC. Sprinkle the rest of the cheese on the frittata, then put the pan entirely in the oven (at this point I would like to remind you to use an all metal pan so your handle doesn’t melt in the oven!). Cook for a few minutes until frittata is golden brown on top.When you take out the pan, remember it will be boiling hot so use gloves or a towel.
Leave to cool for a few minutes, then slide the frittata out of the pan and onto a big plate (because depending on the size of your pan, it will be massive!). You can either roll it up like a wrap or fold it over and have a side salad with it.
These really are brilliant to make if you don’t have much time and can be simplified if you like. Basically its a glorified omelette but I love them! I definitely recommend you give it a go because they are quite fun to make and can be done with so many different ingredients.
Let me know your variations in the comments!