The frittata is an egg-based Italian dish similar to an omelette or crustless quiche or scrambled eggs, enriched with additional ingredients such as meats, cheeses or vegetables. Dairy, like milk or cream, is a crucial component of frittatas. Without this important addition, frittatas cook up flatter and a bit more dense.
Frittatas are delicious and healthy and can be eaten at any time of the day. This is because they can be reheated. Thus, they would be great for gatherings or parties as they can be prepared well in advance. However, I usually make them for breakfast.
Ingredients
- 3 eggs
- 1/4 cup heavy cream
- 1 cup cheese, any kind + 1/2 cup for sprinkling
- 2 tbsp olive oil for roasting veg + 2 tbsp for oiling pan
- Vegetables
- 1 small green capsicum
- 1 small yellow capsicum
- 1 small onion
- 6 pcs cherry tomato
- Seasoning - salt & pepper to taste
- Wash and cut the green and yellow capsicum into wedges.
- Peel, wash and cut the onion into vertical wedges.
- Wash and half the cherry tomatoes lengthwise.
- Spread out the capsicum, onion and cherry tomatoes on a baking tray. Drizzle olive oil over them and bake them at 175 deg C for about 20 minutes. Let them cool down after roasting.
- Crack the eggs into a mixing bowl and beat them vigorously.
- Add the heavy cream and continue to beat till they are incorporated.
- Add the cheese to the egg-cream mixture. Stir to combine.
- Add the seasonings. Stir.
- Grease an oven-proof saucepan.
- Pour the ingredients into the saucepan.
- Sprinkle additional cheese on top of the batter.
- Bake at 175 deg C for 30 minutes or slightly longer till the grated cheese has browned.