Monday 23 / December / 2024
Masala Frittata
A spicy twist on a simple frittata recipe with curry powder, coriander, and tomatoes, this dish is a great way to use up those odds and ends from the veggie drawer for a delicious and wholesome dinner.
Ingredients
• 3 eggs, whisked
• 1 tablespoon milk
• 1 tablespoon olive oil
• 1 medium-size onion, sliced thinly
• 1 pod of garlic minced
• 2 green chillies, chopped finely
• 1 small-size capsicum, sliced thinly
• 1 small-size tomato, chopped finely
• Salt and black pepper to taste
• 1/4 teaspoon curry powder
• 1/4 paprika or red chilli flakes
• 2 - 3 sprigs of coriander leaves roughly chopped
Preparation
• To begin making the masala frittata recipe, prepare all your vegetables by chopping them and keeping them ready to be used.
•Preheat your oven at 180 degrees C for 10 minutes while you start making the frittata on the stovetop.
•Then in a small bowl, whisk the eggs together with a tablespoon of milk, till they are nice and frothy. Set aside till required.
•Heat a tablespoon of olive oil in an oven safe skillet or pan over medium heat. Add the sliced onion and sauté till soft and light golden in colour. Next add the chopped garlic and green chillies and sauté for a few seconds.
•Next add the capsicum, tomato and sauté till the tomatoes are just slightly wilted. Add salt, pepper, curry powder, paprika and spread the vegetable mixture evenly over the surface of the pan.
•Reduce the heat to low, pour the whisked eggs evenly all over the vegetables. Allow it to cook on a low flame, until the edges begin to slightly cook and get firm. At this stage, the top will still be uncooked.
•Sprinkle chopped coriander on top and transfer the skillet into the preheated oven.
•Cook for 10 minutes in the oven or until the frittata is cooked through, the egg is firm. Serve along with toasted bread for the breakfast or a quick dinner.
Broccoli and cheese frittata
Give your frittata a facelift by making frittata fingers that not only double up as a great snack box item for your children but also make inviting appetisers.
Ingredients
•8 large eggs
•2 teaspoons olive oil
• 1 small red onion, sliced (about 1 cup)
• 2 cups chopped cooked broccoli
• 1/4 teaspoon salt
• Freshly ground black pepper
• 1/2 cup shredded extra-sharp Cheddar (2 ounces)
Preparation
• Separate 4 of the eggs, putting the whites into a medium sized bowl while discarding the yolks. Add the 4 whole eggs and 2 tablespoons of water to the whites and whisk well.
• In a medium ovenproof nonstick skillet heat the oil over a medium flame. Add the onion and cook until it begins to soften, about 5 minutes. Add the broccoli and cook for another 2 minutes. Season with salt and a few turns of pepper. Pour the egg mixture over the vegetables in the skillet covering them evenly. Reduce the heat to medium-low, cover, and let cook until the egg mixture has set around the edges but is somewhat liquid in the middle, for about 8 minutes. Sprinkle the cheese.
• Meanwhile, preheat the broiler. Place the skillet under the broiler about 2 inches from the heat until the surface is set and golden brown, 1 to 2 minutes. Be careful not to overcook or the egg mixture will become tough.
• Cut the frittata into 8 wedges and serve.
Spaghetti frittata
This dish is a great, delicious way to use up left over spaghetti, but it’s also worth cooking some fresh just to make it.
Ingredients
•4 cups uncooked spaghetti
• 4 teaspoons extra-virgin olive oil
• 3 medium onions, chopped
• 4 large eggs
• 1/2 cup nonfat milk
• 1/3 cup freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh basil
• 1 teaspoon salt
• 1/2 teaspoon freshly ground pepper
Preparation
• Cook spaghetti in a large pot of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and refresh with cold water. (Skip this step if using leftover spaghetti.)
• Meanwhile, heat oil in a large ovenproof nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden, 10 to 12 minutes. Transfer to a bowl and let cool slightly. Wipe out the pan.
• Whisk eggs and milk in a large bowl. Stir in the onions, Parmesan, parsley, basil, salt, and pepper. Add the spaghetti.
• Coat the pan well with olive oil and place over medium heat. Pour in the egg mixture and distribute evenly in the pan. Cook until the underside is golden, turning the pan around on the burner occasionally to ensure even cooking, 3 to 5 minutes.
• Invert a large platter over the pan, grasp the platter and pan and carefully turn over. Lift off the pan and grease with olive oil. Slide the frittata back into the pan and cook until the bottom is golden.
• Slide the frittata onto the platter and serve.
Mediterranean frittata
Make dinner in less than 30-minutes with this easy one-dish meal that’s made even easier with precooked chicken. This veggie-packed meal is a healthy twist on a regular frittata as it has more vegetables than egg.
Ingredients
•1-2 tablespoon olive oil
•1/2 onion, chopped
• 2 cloves garlic, minced
• 200g asparagus
• 2 cups chopped, cooked chicken (boiled)
• 3 cups chopped fresh or frozen spinach (thaw first if using frozen)
• 5-6 eggs, depending on skillet size
• 1/2 cup crumbled feta cheese, divided
• 1/4 cup milk or water
• 1/2 tablespoon dried basil (or 1 tablespoon fresh, chopped)
• Salt and pepper seasonings optional garnishes: halved cherry tomatoes, or parsley
Preparation
• Heat oil in a cast iron skillet (or nonstick) over medium heat. • Add onion and cook a couple of minutes, stirring occasionally.
• Add garlic and asparagus (if using) and cook until vegetables are tender, 5-8 minutes. Add cooked chicken and spinach, stir, cover and let warm through to wilt while mixing the eggs.
• Mix together the eggs, water, basil, and seasonings. Stir in 1/4 cup of the crumbled feta.
• Pour the eggs evenly over the top of contents of skillet. Do not stir. Cover and let the eggs set around the edges and somewhat in the middle.
• Turn on the oven broiler to preheat a bit.
• Using a thin spatula, lift the edges and tip the pan so the liquid egg from the middle runs to the edge and under the cooked egg. • Continue all the way around the edge until most of the egg is cooked (or use the spatula to break through the centre a bit in places to allow the uncooked egg to flow through).
• Put the pan under the broiler (covering the handle with foil if it is not metal). Let it broil 3-5 minutes or until all the egg is cooked and the top is browned.
• Sprinkle the remaining cheese over the top along with optional garnishes, if using, and serve.
