Frittatas are always an eggcellent idea…
Ahhhhh!!! Eggs!!! I remember my favourite TV commercial as a child was the one about eggs, even to date I remember their ad jingle – Sunday ho ya Monday roz khaao ande (Be it Sunday or Monday, eat eggs everyday). Eggs are so versatile. Boil them, poach them, scramble them, bake them, eat them by themselves or mixed up with other tasty ingredients, they never disappoint!
While poached and baked eggs are my top two favourite ways of eating eggs, from time to time I do enjoy a good omelet or frittata. In the strictest sense, the difference between an omelet and frittata boils down to a matter of folding in a filling rather than mixing it in. Omelets traditionally have the egg mixture cooked and folded around a filling, while a frittata just mixes it all up, cooked in a mishmash combination all at once. Frittatas are often served at room temperature, making them perfect for brunches or larger groups.
Today’s frittata recipe is inspired by the Australian spring. Even though we are currently in the middle of winter, this recipe creates an illusion with its aromas whereby I can almost smell and feel the freshness of spring. Tangy tomatoes, sweet peas and aromas of basil are enough to allure even the harshest frittata critic and convert them to a lover.
Ingredients: 10 Cooking time:25 mins
- Six eggs, lightly beaten
- One medium red onion, finely sliced
- Half cup of cherry tomatoes, halved
- Half cup of peas
- Eight to ten basil leaves
- Two tablespoons of goats cheese or feta (optional)
- One red chilli, sliced
- One green chilli, sliced
- Three tablespoons of extra virgin olive oil
- Salt to season
Pre-heat the oven to 200 degrees celsius. Lightly beat the eggs and season them with a pinch of salt and keep aside.
Heat three tablespoons of extra virgin olive oil in a frying pan. Add sliced onions and chillies, cook until onion is translucent.Roughly tear up the basil leaves and add them to the onion mixture, this will ensure that beautiful basil aroma permeates through the dish.
Now add the peas and tomatoes and cook for seven to ten minutes on medium heat.
Take the pan off the heat and pour in the egg mixture. Crumble goats cheese on top. Place the pan back on low heat for five to seven minutes until the eggs have set.
Finally place the pan in the hot oven for ten to fifteen minutes or until the frittata is golden and risen.
Garnish with fresh basil leaves and sliced tomatoes.
You can serve the frittata with a fresh salad or charred toast. Enjoy this lip smackingly delicious meal on days where you want to eat something tasty but don’t want to spend hours in the kitchen.