F for Frittata!

Last few days before ramazan means catching up with friends over breakfast, coffee mornings and brunches. So when i hosted a brunch over my place, i faced the dilemma to chose a breakfast dish to add to my duo.

After going through the recipes of several baked omelettes, shakshukas and breakfast quiches, i came up with my own version of Frittata. Luckily the experiment went great and it was a hit among guests. So here’s the no fail easy breezy recipe:

Ingredients:

  • Eggs – 12
  • Vegetables of your choice: i added Mushrooms, Capsicum all colours red, green, yellow and orange, Peas, Corns, Spring onion – Quantity as much as you like
  • Grated mozrella cheese – a hand full i took
  • Cheddar cheese slices – 4 ( you may use grated)
  • Milk – 100ml
  • Oil to grease the baking dish and to sautee veggies
  • Salt, black pepper, red chilli powder – to taste
  • Dried basil and oregano – a few pinches

Method:

  1. In a pan take a lil bit of butter, add mushrooms to it, sprinkle little salt and pepper.
  2. When mushrooms are toasted add other vegetables and just sautee a bit. For peas and corn, boil them first. Set aside the veggies to cool down.
  3. In a mixing ball crack 12 eggs and beat them up. Add milk and whip some more.
  4. Season the mixture with salt, black pepper and red chilli powder as per your taste.
  5. Add the sauteed vegetables and cheese.
  6. Add a few pinches of dried oregano and basil and mix it all up.
  7. Grease a dish and pour this mixture into it. 
  8. Refrigerate for an hour. I made it at night, refrigerated and baked in the morning.
  9. Preheat oven to 180 °C and bake for 30 mins or until a knife inserted comes out clean.
  10. Serve with your choice of sides, i did with beans along with herbed and grilled chicken franks and veggies. Enjoy!

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