Frittatas are one of those things that people think are hard, but are actually one of the simplest things to make. It's my go-to Sunday morning breakfast and it's an easy way to have a protein-rich, vegetarian meal.
The thing with frittatas is that there's no one true recipe. The beauty of them is that you can add literally anything you want. Here's my favourite way to make one:
Prep time: 5 minutes
Cooking time: 15 minutes
What you need:
- 3 large free-range eggs, beaten.
- 1/2 an onion, diced.
- 2 cloves of garlic, minced.
- 1 medium chilli (sliced, deseeded is you don't want too much heat)
- 1 red pepper (diced)
- 70g cherry tomatoes (quartered)
- handful baby spinach (rinced)
- salt and pepper
- olive oil
Pre-heat your oven on the grill setting to the maximum heat.
Heat a few tablespoons of olive oil in a small, oven-proof frying pan. Sauté the onion, garlic, chilli, pepper, tomatoes on medium-low heat. Season liberally with salt and pepper.
Once the veggies have softened, add the handful of spinach. When the spinach has wilted, it's time to add the eggs. Pour your eggs in a circular motion, ensuring you coat all of the veggies and filling the whole pan evenly. Once the eggs start to cook, use a spactular to work your way around the edge of the pan, scraping cooked eggs away from the edge and allowing uncooked egg to run into the space.
Once the egg has started to firm up, put the pan into the oven on the top rack. It should only tack a few minutes to puff up and brown on the top. Keep an eye on it and yank it out when it looks golden brown on top.
Slide it out of the pan and onto a plate and dig in.
Cape Town based creative and strategist in the advertising industry. I love food, cycling, running, adventure, and my family. Things I write about: food, travel, technology and some personal stuff.