Frittata

Updated: Jan 9

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I can't believe that I made this dish back on 5th March 2016. I must be getting old. Anyway, here's another fun way to make use of leftovers post-holidays season. You can add whichever leftover veg or roasted meat or sausages, ham you have in your fridge. I made a sausage version 6 years ago.


Pretty neat right?


Today, I am making a vegetarian version with all the leftover veg I can find in my fridge. Frittata derives from Italy. It is actually a crustless quiche or an omelette made of mostly veg, meat and cheese. Very much like the Spanish omelette. Some would also say that this is an open-faced omelette.



Whatever they wanna call it, I would still devour this eggcellent dish. The magical thing is that you can clean out your fridge and make a frittata and it would still be yummilicious. If you really wanna get naughty, you can add bits of mozzarella over the stir-fried veg or meat (or both) just before pouring the beaten egg over.


 

Ingredients:

(Serve 4)

  • Grapeseed / Peanut / Sunflower / Canola Oil, 2 TBSP

  • Shallots Finely Minced, 3 or Onion Finely Minced, 1

  • Sea Salt, Pinch

  • Black Pepper, Pinch

  • Garlic Finely Minced, 3 Cloves

  • Any Mushrooms Thinly Sliced, A Handful

  • Unsalted Butter, 2 TBSP

  • Cayenne, Pinch

  • Dried Parsley Preferably Hexa's, Pinch or Any Dried Herbs

  • Carrot / Squash / Parsnips Finely Diced, A Handful

  • Cabbage / Lettuce Shredded, A Handful

  • Green and Red Chilies Deseeded, A Small Handful (Optional)

  • Eggs, 6

  • Parmigiano Reggiano Freshly Grated, A Small Handful

  • Dried Mushroom Powder, Pinch

 

Equipment:

  • Cast Iron Skillet / Pan

  • Oven

 

Directions:

  1. Preheat oven to broil setting.

  2. In a skillet over medium heat, add oil.

  3. Once the oil is heated up, add in shallots.

  4. Season with salt and pepper.

  5. Saute until translucent.

  6. Add in garlic and saute until aromatic.

  7. Add in the mushrooms and 1 TBSP of butter.

  8. Season with cayenne and dried parsley.

  9. Saute until the mushrooms are lightly caramelized.

  10. Add in carrots, cabbage, chilies and 1 more TBSP of butter.

  11. Saute until well combined.

  12. Turn the heat down to low and align the vegetables to the middle.

  13. Brush the sides of the skillet with some oil. This is to prevent the eggs from sticking.

  14. In a large bowl, add eggs and lightly whisk.

  15. Season with salt, pepper, cayenne, dried parsley, parmigiano and mushroom powder.

  16. Pour the egg mixture over the veg,

  17. Swirl to even out and cook for 3 to 5 mins or until the sides are set.

  18. Wack into the oven and broil until the eggs are set for about 5 to 8 mins.

  19. Keep a close eye on it.

  20. Once the frittata is baked in the oven, immediately remove from oven.

  21. Immediately garnish with more parmigiano and dried parsley.

  22. Use a spatula to loosen the edges and carefully transfer onto a serving plate.

  23. Slice and serve immediately.


Eggcellent...

 

Recipe Video:



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