Frittata: The Best Recipe
Frittata is an Italian omelet; And its just so fantasti-liciously rich and tasty that your palette goes ga-ga for it! I am a big fan of frittatas: not only is the omelet amazingly delicious (what with the different tastes and textures combined to KILL!), it takes next to no time and effort to prepare, fry and bake. An added plus is that it can be eaten any time. Frittata makes an excellent breakfast as well as dinner. Its a versatile dish as the ingredients can be added, changed or removed. And the result is another array of mouth-watering flavors!
Things You Need:
- 3 eggs (Room temperature; Keep out on the counter for a while if you refrigerate the eggs)
- A small carton of whole milk cream
- Butter; 1-2 tsp
- Cooking Oil (just enough for pan frying)
- Shredded Parmesan Cheese/ Mozzarella Cheese (I use half a block, as I absolutely LOVE cheese)
- Sliced Sausages; A handful (one or two sausages)
- Sliced Mushrooms (to your liking)
- Chopped Red/ Yellow Bell Peppers
- Diced Tomato; 1 (small)+ 1 sliced tomato (small/medium)
- Green Chillies/ Jalapeno Peppers (IF YOU CAN TAKE THE HEAT!!)
- Dried Oregano: just a little pinch
- Salt and Pepper
- A non-stick frying Pan and an Oven!!
Eggs and cream:
Beat the eggs in a bowl thoroughly but don't make them STIFF! Just a nice layer of froth would do. Fold in the cream...gently... There isn't a fixed quantity of cream that you SHOULD use, just go with what you like. (If you are a beginner and don't have any idea about what you like: use half a carton).
I mix in the salt and pepper with the eggs and cream to make the flavor uniform. You might want to try that....
Put the bowl aside.
Switch on the top-grill (upper grill) of your oven while you do the frying.
Heat a little oil in the non-stick frying pan, add butter.
Throw in the diced tomato and red/yellow pepper; As well as the green chillies or jalapeno peppers, if you are using them. Stir fry until tomatoes are soft and juicy. (don't overcook to brown)
Pour in the egg n' cream mixture and let cook on medium heat until the base is golden brown. Just lift the edge with your spatula to check.
While the top of the egg is still soft and creamy; Add the sausages, mushrooms and sliced tomatoes. Sprinkle the shredded cheese and dried oregano all over.
Now lift the pan from the stove and put under the grill on the top shelf. So that the upper ingredients are also cooked. Keep the oven door part-way open (4-5 inches). Keep peeping in to check the status. When the cheese looks melted and the surface seems set and the the aroma starts driving you mad (in about 5-7 minutes). Take the frittata out. Tilt the pan on a serving platter, and the beauty will just SLIDE out....Cut into slices..
You can slice it in the frying pan if you fear breakage of the omelet.
Add salt and pepper to taste if you hadn't before cooking.
Serve or EAT!