Welcome to the World of Frittatas. A Frittata is more like a thick and puffy omelette with lot of fillings. As a Keralite, the only egg dishes I used to have for breakfast were Omelette (or the more colloquial “Omplate” ) and Scrambled Eggs (Mutta Chikkiyathu). After visiting a very famous restaurant called “Yolk” in Chicago, I got a glimpse of Skillets and Frittatas and was impressed. Absolutely yummy and filling to the brim! However, I never got a chance to make these dishes at home until today. I decided to try a Frittata for breakfast and it came out well. I used ingredients I had in my refrigerator and whatever spices I had at hand. There is no hard and fast rule as to what you can add to a Frittata. Vegetables, Meat and Pasta are some of the fillings used in a Frittata.
- Eggs – 3
- Milk – 2 tbsp
- Butter – 1/2 tsp
- Salt – to taste
- Black Pepper Powder – 1/2 tsp
- Garlic Powder – 1/4 tsp
- Dried Parsley Flakes – 1 tsp
- Diced Salami – 2 slices (You can use Ham, Bacon or any pre-cooked Meat)
- Diced Red Bell Peppers – 1/2 cup
- Diced Green Onions – 1/4 cup
- Shredded Cheese – 2 tbsp (I used a Taco Cheese Blend)
- Preheat oven to 400 degree F. Grease a 7″-8″ round oven-proof dish with 1/2 tsp butter.
- Dice the salami, green onions and red bell peppers. Transfer to the baking dish.
- Beat the eggs thoroughly with 2 tbsp milk, salt, pepper, garlic powder and parsley flakes. Pour the eggs into the pan.
- Sprinkle 2 tbsp cheese and mix everything lightly.
- Bake on middle-rack for around 20 minutes until set. If you want the top to be browned, move the pan to the top rack for a few minutes.
- Oven temperatures vary. Keep an eye so that frittata doesn’t get burnt.
Frittata is a popular Recipe on the South Beach and Paleo diets.