Monday, December 14, 2015

Frittata love




Frittata is easy to make, plus it's healthy. I seem to be enjoying it more than I ever have. It makes a quick lunch, ready in about fifteen minutes.

I used to make the crustless quiches, that contain milk, cream or even flour.  Not to mention cheese and bacon!

Little did I know I could whip up something tasty, with fresh ingredients in half the time of the 'frittatas' I was making before. This is what healthy food is about. Simple, fresh ingredients. The only thing out of a container besides the oil,  is the egg. They come in their own natural container!

I was a little excited today, to see the first egg from our chooks we bought at the show this year.

I love my frittatas with capsicum. I use whatever I have in the fridge, like zucchini (sliced thinly), spinach or spring onions.

Fresh herbs or greens raided from the garden also get a look in.

This is a pretty loose recipe, meaning you could add what ever you like. I use at least 6-7 eggs for my 30 cm cast iron pan for a thin frittata. Add more eggs and fillings for a thicker frittata to feed more people. It will take a little longer to cook too.

I can highly recommend buying a cast iron fry pan. Our camping store sells them for around $25. Smaller pans are even cheaper, and I wouldn't mind a smaller sized one for those small jobs.

They never warp, provide a flat base, especially where frying eggs is concerned. They are heavy based, they hold heat, and last forever and a day, even longer! I find mine perfect or making frittata.


Simple frittata

6-7 eggs
A cup of diced capsicum. Or a mix of veggies.
1 tablespoon of olive oil
salt and pepper

Place half the oil in a flat fry pan on a medium heat. Add capsicum to the pan and cook for a few minutes.

Beat eggs in a bowl, then add cooked capsicum. Stir to combine.

Add rest of oil to the pan, and slip in the egg mixture.

Cook on a medium low heat until the egg starts to set. It should still be a bit runny on the top.

Place the pan under a hot grill and cook until the egg is set and starting to go golden on top.

Slice the frittata in wedges and eat!

This frittata had heaps going on. Mushrooms, asparagus, feta, red capsicum and spinach.

If you are using softer veggies like zucchini or spinach for example, add them to the capsicum at the end, just to wilt down.

Things like onion, mushrooms and garlic can be fried with the capsicum.



11 comments:

  1. Yum! That would be good for lunch today!

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  2. Thank you for this recipe. We used to make this often and somewhere along the line, we 'forgot' how to make it! We both have atrocious memory banks! Will have to get into this again.

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  3. Life saver. I have someone coming for lunch and need something quick and easy. I'd completely forgotten about frittatas. Thanks

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  4. Like everyone else this is something I used to make all the time but had somehow 'forgotten'.. Am totally having this for lunch today!!

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  5. I do like a frittata. It is quick, light and not too much for either lunch or dinner.

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  6. Oh my goodness, that looks amazing! I've only ever made frittata once and wasn't allowed to make it again because Dave didn't really like it. I must admit, it wasn't great, it had turkey and potato in it (I found the recipe in a US cookbook we were getting rid of at work) and was so dry! This however, I think this with just capsicum or spinach would be so much better (with maybe a bit of sneaky bacon thrown in too!).

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  7. I see you frittatas and think 'I've gotta make one'. I've still gotta make one. Looks and sounds tasty and easy.

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  8. Hmm yum! Frittata is one of my favourites!

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    Replies
    1. So quick and easy for a healthy meal, one of my favourites too.

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  9. Frittatas are just great...will try this recipe sometime soon.

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