Lately, I’ve been obsessed with frittatas. They’re much easier to make than other egg dishes, where you have to worry about yolks breaking, omelette flipping…etc.
Another cool thing about frittatas is that you can add whatever leftovers you have in the fridge. My favorite one has spinach, chives, onions, mushrooms, garlic and bacon. However, I thought I’d share this other one I made with actual leftover veggies in our fridge.
First gather all the stuff you want to add to your frittata. I had a carrot, 2 garlic cloves, onion, bell pepper and a chicken breast.
First thing you want to do is start chopping all these things, before you start cooking them up
The smaller you chop them the better, but sometimes I like to have big chunks at the end.
First, pre-heat the oven to 180° C.
Crack the eggs in a bowl and beat them till smooth, add the milk to the eggs, mix till combined and put aside.
Pour 1 tbsp of oil in a frying pan on medium heat, add a tbsp of butter and throw in the chopped onions for 2 minutes, till they start sizzling and slightly brown.
Start adding the other veggies (and chicken) you had lined up, and then the chopped garlic. You might need to add another tbsp of oil, keep stir-frying for 2 minutes, then add the egg mixture. Make sure the eggs covered the entire surface of the pan, and keep on heat, till the edges start to be cooked (as in below picture).
Just as the edges are slightly cooked, take the pan as is, and place it in the oven and switch it to grill mode.
Leave the pan in for 4-5 minutes, check in on the frittata after 4-5 minutes to make sure the top is cooked with no runny parts.
Once done take it out, gently swipe the frittata around while in the pan to make sure its not stuck (it shouldn’t be), cover the pan with a plate and flip your frittata to be crispy side up, you can season it with some salt & pepper for taste and/or some grated cheese of your choice.