This year I’m aiming to cook new meals to spice up my weekly menu. I’ve always wanted to make a frittata but never had. Strange given that it’s such a simple and nutritious meal that can be enjoyed for breakfast, lunch or dinner, and contains one of my favourite ingredients: eggs.
What is great about a frittata is that you can add pretty much what ingredients you like, adding as little or as much, you have in the fridge. I kept it simple for my first attempt and used the following:
Ingredients
1/2 capsicum
1 onion
2 bunches of asparagus
1 punnet of cherry tomatoes
shredded cheddar cheese
feta
10 eggs
1/4 cup milk
Method
Firstly, chop up all the vegetables so they are ready to go. Heat up an oven proof fry pan or skillet, add some oil, and then fry the onion, add the capsicum, then the asparagus. In a separate bowl whisk the eggs with the milk, salt and pepper to season. I also like to add herbs like thyme, oregano and rosemary. Turn on your oven or grill to about 150 C. Once the vegetables have soften a little bit (you can also other some herbs and spices to them), pour the egg mixture on top and let it cook on low heat for a few minutes. Do not stir. Sprinkle shredded cheese on top as desired. Allow to cook for another three minutes or so until the cheese has drowned into the egg. Chop up some feta and sprinkle on top. Place the fry pan carefully in the oven for 10 minutes.
Serve with a side salad. Yummy.
What else can you add to a frittata?
Whatever vegetable you like. Give your frittata a kick with some shredded carrot & zucchini. Chop up some mushrooms or add some cooked chicken, bacon or sausage.
Spinach or kale also works well increasing your frittatas nutrient content.
Goats cheese instead of feta might work well too or you can sprinkle some mozzarella or chop up some bocconcini for something different. Although I think goats and feta may be better as they have a stronger flavour.
Bon appetite 🙂
