As per Wikipedia a frittata is “a kind of Italian omelette that can contain cheese, vegetables, or even leftover pasta. Frittatas are cooked slowly. Most often, they are cooked on the stove top on low heat until the eggs are set, then run under the broiler, but they can also be baked. Except for the cooking fat, all ingredients are fully mixed with the eggs before cooking starts.”
To add the desi-ness to this Italian omelette, I have added potatoes to it. And, how can I forget the health factor of it!! For that I have added spinach. Make sure you are using the fresh spinach in it, as the frozen ones do not taste that good and leave a bitter taste to our palate. No one wants to have a bitter taste after they have finished their breakfast. Properly washing the spinach is must as it has a lot of dust and soil bound around. The best way to wash spinach is: submerge the leaves in a large bowl of water so that the dust particle go loosened up and then wash them thoroughly under running water. Repeat this 2-3 times so that you get all green and fresh leaves of spinach 🙂
Let’ have a look over the desi touch of frittata my way:
Preparation time: 10 mins
Cooking time: 15 mins
2 whole Eggs
Salt And Black Pepper (to taste)
1/4 cup Grated Parmesan Cheese
2 dash of Hot Sauce (Optional)
2 Tablespoons Butter
1 Medium Onion, thinely Sliced
1 Par Boiled Potato, Cooled And Diced in small cubes
1 cup Spinach Leaves
2 Roasted Red Peppers (capsicum), Thinely Sliced
1. For making frittata, in a bowl, take the eggs and add salt black pepper and hot sauce. Whisk it to mix all of them together. Do not over mix the mixture, just combine them all together.
2. Sink in the grated cheese, give a gentle mix and keep aside.
3. Take a pan, allow the butter to melt in it. When it is half molten, pour in the onions and saute gently. Let the onion go soft and golden brown.
4. Generously add the diced potatoes and let them also go brown a little.
5. Now, add the spinach (torn with hands into small pieces, not chopped) to the potatoes. Give a quick stir and cook it with the onions and potatoes for a minute or two.
6. At the end, add the roasted bell peppers. ummm….what a lovely color it gives to the mixture.
7. Just heat up everything around the pan for a minute and mix all well. Pat them all to stay spread uniformly on the base of the pan.
8. Finally, pour the egg mixture on top of the skillet by moving around the bowl all over the pan. Make sure it gets poured evenly everywhere on all the ingredients of the pan.
9. Allow few dollops of butter to sink in from the sides of the pan (totally optional). Cover the pan with a lid.
10. after 2-3 minutes check on the frittata, it must be cooked at the bottom. A good indication to check it is- the frittata starts leaving the sides of the pan. now gently flip on the pan so that the other surface also gets cooked up. Try cooking this on low to medium heat as it provides nice golden brown and crispy texture to its surface.
11. Slide the frittata out of the pan and place on to a cutting board. With a long knife, cut it into wedges and serve warm with fresh fruit juices.
Note: You can bring a lot of variation to this version of frittata by including/omitting Mushrooms, paneer, different cheeses, tomatoes, baby corn/corn, zucchini, squash, capsicum.