Sunday 27 September 2015


“The beauty of a frittata is that it can be made from any ingredient in your refrigerator” --Harrison Ford, as Mike Pomeroyah in the movie Morning Glory.
Want to learn the secret to make a really good frittata?
In the movie "Morning Glory", Harrison Ford states that “the secret to a good frittata is in anything that happens to be in the refrigerator can be used, but what is really important is that you have to have a really hot pan to start with.”
Seriously its that simple to make a fluffy frittata!!
It’s a quick and easy dish, healthy to the core and the filling possibilities are just endless. What else can one ask for? Depending on what your mood is at the moment, you can make the frittata as indulgent as you like, adding in ham, bacon or cheese or if you are craving for a guilt free, lighter version that is considerably light on your waistline, whisk in egg whites and veggies, either way it's a hearty and comforting meal.
The basic recipe can be altered to change your mood for the day or depends on what you have in the fridge when the mood for frittata strikes you- mushrooms, broccoli, zucchini, potatoes,leftover chicken, ham, sausages anything that catches your fancy.
The Italian word frittata derives from friggere and roughly translates to mean “fried”. It is quite similar to a Spanish omelette or a crustless quiche (saves you the calories of consuming the shortcrust pastry!!)
If you are a huge egg fan, go ahead and try out the frittata and if you are a Harrison Ford fan like me, do see this movie "Morning Glory" (Its a romantic comedy set in the hilarious and dysfunctional world of morning television).
I can guarantee you will enjoy both of them immensely!!

8 eggs
2 Tbsp olive oil
2 tbsp cream
1/4 cup onions, finely chopped
1 cup assorted vegetables like mushrooms, broccoli, green and red peppers, cut into small cubes
1 tomato, cut into small pieces
1 cup bite sized pieces of meat (cooked bacon, ham, cooked chicken, ham, sausages)
1 cup cheddar cheese, grated
1 tsp dried oregano leaves
salt and pepper to taste

Whisk eggs and cream together in a medium bowl.
Season with salt, pepper and dried oregano.
Heat oil in a 10 inch frying pan over medium heat.
Add the onions and saute for a minute until tender.
Add the mushrooms and vegetables. 
Cook for 1-2 minutes till vegetables are soft.
Add in the cooked meat.
Pour the eggs over the vegetables in the pan.
Sprinkle with cheese.
Cover the skillet and reduce the heat to medium-low, and cook 3-5 minutes until the egg is slightly browned on the bottom.
Carefully flip the frittata and cook for further 2 to 3 minutes more till the eggs are firm and no longer jiggly when you shake the skillet.
Remove the pan from heat. Loosen the edges with a spatula and carefully flip the frittata onto a plate.
Cut into wedges and serve warm.


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