Frittata

Frittata

The Italian Frittata is almost like an open faced omelet. I make a Frittata, when I need to clear my fridge. Though the traditional Frittata is made out of Potato, onions, eggs and peppers, I use leftover hams, thinly sliced spiced sausages, mushrooms, bell peppers, parsley and whatever I can lay my hands on. They are an ideal snack on a rainy afternoon, an ideal branch on a lazy Sunday, even equally good for dinner, accompanied with a bowl of crunchy salad.

Ingredients :

• 6 to 8 Eggs
• 3 or 4 tablespoons of Milk
• 1 to 2 cups Optional ingredients (see variations)
• Salt to taste
• Pepper to taste
• 2 or 3 tablespoons of Olive oil

Method :
1) Beat the eggs and milk together in a large bowl until smooth.

2) Heat a Skillet over medium heat, add 1 tablespoon of Olive Oil. Add slices of ham, bacon or sausages, fry till done. Set aside.

3) In the same pan add the veggies (sliced roundels of potato, onions, thickly sliced bell peppers, mushrooms) sprinkle some salt. This will help the veggies to cook faster by drawing out the water.

4) Simmer and cook till the veggies are well done. But still Al Dante. Remove them on a separate plate, set aside.

5) Heat the olive oil in a medium-sized cast-iron or non-stick skillet over medium-low flame.

6) Add veggies and other additives to the egg mixture. Give the egg mixture a big stir and pour into the skillet and cook over low heat.

7) Cook until the frittata is well set but still runny on the top, this will take about 6 to 8 minutes.
8) Meanwhile preheat oven at 180 degrees.

9) Set the frittata in the oven until the eggs are cooked through and lightly browned, this will take about 1 to 2 minutes.

10) Let the frittata rest for 5 minutes, then cut into wedges and serve.

Note : You can serve it with salsa, crispy salad, crusty bread, bowl of soup as per your wish.
            You can even add finely chopped spinach, parsley, coriander, to your frittata or top it with shredded cheese.