When I was a kid, there was a TV Commercial for promoting Eggs which was a common Breakfast choice. Remember " Sunday ho ya Monday- Roz Khao Ande " .. Funny it was ..:) These days, we’re busy, so we often grab something quick and easy before rushing out the door. Besides, eggs have taken a bum rap the last couple of decades. They’re nothing but little cholesterol bombs, we’ve been told — to be avoided at all costs! For some, they’ve become a forgotten food. Fortunately for food lovers everywhere, medical research now shows that eggs eaten in moderation have no negative health effects. (Of course, I’m no medical expert. So if your cholesterol runs hot, you will want to discuss your diet with your doctor.)
Eggs are full of healthy protein and carry a modest caloric cost (a large egg has only 70 calories). But where to fit them into our diet? Breakfast seems the logical choice, but we still have that time issue. Enter the frittata — a quick, delicious dish that is perfect for breakfast. Add a glass of juice or milk and a hunk of bread and you have a complete meal.
The frittata comes to us from Italian and Spanish cuisine. (In Spain it’s called a tortilla, though it’s quite different from a Mexican or Tex-Mex tortilla). A frittata is a mixture of beaten eggs combined with cheese, vegetables, or meat. It is briefly cooked on top of the stove, and then put into the oven to finish. You know it’s done when the eggs are set and have puffed up. It’s similar to an omelet, but much easier to prepare.
To serve, just cut the frittata into wedges and remove from the pan. Alternatively, you can slide (or invert) the frittata from the pan onto a plate and then cut it. Frittatas can also be sliced into thin wedges that are served as appetizers. This practice is common in Spain, where slices of tortilla will invariably be served at room temperature.
What you need ?
- 2 tbsp Olive Oil
- 1 Large onion, thinly sliced
- 1 small sized Red or Green pepper sliced into strips
- 3- Garlic cloves, minced
- 8 Large Eggs beaten
- 1/4 cup Milk
- 1/4 cup grated Parmesan cheese
- 1 tsp dried herb ( Parsley, Basil, Thyme, Oregano etc )
- Salt to taste
- 1 tsp Ground Black Pepper
How to Make?
- Heat oil in a non stick Pan, add Onion and fry till it gets caremalised.
- Add minced Garlic and Red Bell Peppers and saute on medium flame till it gets soft.
- Meanwhile, beat Eggs with milk, cheese and salt.
- When red pepper is cooked, add dried herb and black pepper. Stir well to incorporate.
- Add Egg mixture to this pan, do not stir ! Cook for about a minute.
- Turn off the stove and transfer the Pan into oven preheated at 180 degrees.
- Bake for 8-10 minutes, until the eggs are just flufffy and puffed up.
- To serve, cut into wedges and sprinkle some more cheese on top.
- You can substitute Parmesan Cheese with Cheddar and just sprinkle Parmesan on top.
- Add vegetables of your choice, like Mushrooms, Spinach and Potatoes. Zucchini is also quite famous for this.
- Note that all the vegetables should be cooked before adding to the Egg Mixture.
- Take care of which Pan you are using for making Frittata, the handle should not be of Plastic.
Other Breakfasts made of Eggs:
Baked Eggs in Spinach and Potato Mash
Garlic Potato Mash with Scrambled Eggs
Mushroom Scrambled Eggs