During our Singapore days I used to experiment quite a lot with frittatas; mainly because Pradeep had to leave only around 8 AM and that gave me ample time to think and act. After shifting to Vizag, I hardly cook breakfast; well I am not to be blamed here but his working hours. Anyway, it has been a while since I cooked this dish at home and breakfast being the best time to serve this, last week I attempted one. Or it could be that I was just waiting for the right set of ingredients to make another glorified version of this omelet!
Yes, it definitely had all my favorites and here goes the list.
Ingredients:
Eggs - 2 lightly beaten
Potato - 1 large, thinly sliced
Carrot - 1 small, finely chopped
Capsicum - 1 small, finely chopped
Plum tomato - 8-10, halved
Chicken salami - 15-20 slices, cooked as per instruction
Spinach - 1 cup, leaves alone
Milk - 100 ml
Cheddar cheese - 1/4 cup grated
Pepper - 1/2 tablespoon
Italian herbs - 1/2 tablespoon
Salt to taste
Olive oil - 3 tablespoon
Preparation:
1. Heat 1 tablespoon oil in a wide mouthed deep pan and dry roast carrots and capsicum with a pinch of salt until cooked but tender. Keep aside.
2. In the same pan, add rest of the oil to coat and place the sliced potatoes neatly so as to cover the bottom of the pan. Sprinkle a pinch of salt over it. Let it fry in medium heat.
3. When the potatoes are browned, mix together milk and eggs, pour over it. Put the dry roasted veggies. Cover and cook until 3/4th cooked.
5. Arrange the cooked salami to top the frittata. Sprinkle the spinach leaves and plum tomatoes. Cover and cook until done the egg mixture is done.
6. Sprinkle cheese, pepper powder and Italian herbs to finish. Switch off when cheese has melted
7. When cooled, slice the frittata (it will look more like pizza) and enjoy with ketchup!
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