Mr. Tiger usually prefers a frittata for Monday mornings, says it drives away the MM blues J. The one here is my version. It is quite hearty, and if you’re eggatarian, you can do away with the sausages. Also, the calorie/cholesterol conscious can use egg whites instead of whole eggs and do away with the cheese. But I have to warn you, it wouldn’t be the same, real bliss lies in eating the frittata fresh off the pan, with the cheese still sizzling over it….mmmm!!!!
In this recipe, I’ve used only half a cube of a regular cheese cube (approx. 40 calories) for the entire frittata, so you can calculate the per-serving calorie count.
What you need (for 2-3 servings):
- 4 eggs – beaten well with 1 tbsp of toned milk and a little salt
- ½ cup button mushrooms - halved
- ¼ of a red/green bell pepper – thinly sliced
- ½ cup sausages - chopped
- ½ an onion – chopped
- ¼ cup green peas
- 2 tbsp Parmesan cheese – grated (or you can use regular cheese cubes – ½ grated)
- Freshly ground black pepper – to taste
- ½ tsp oregano
- 1 tbsp olive oil
P.S. - I have used standard measuring spoons and cups.
What you have to do:
- Heat a large pan. The pan has to have a large diameter, or else you’ll end up with a burnt mess at the bottom and a runny one on top (ewwwww)
- Swirl a tablespoon of olive oil on the pan and add the onions, mushrooms, sausages, peas and fry on high heat for a minute.
- Lower the heat and season with pepper and salt.
A word about using salt: Remember that the beaten eggs, cheese and sausages all contain salt already, and if you’re using canned mushrooms, then the overall sodium content goes up again. So it’s better to err on the side of caution with this.
- When everything seems to be cooked, just spread it evenly all around the pan.
- Now slowly pour on the beaten eggs so that it covers all the fried veggies and meat.
- Turn up the heat and as soon as the edges are beginning to cook, turn it low again.
- Arrange the bell pepper slices over the uncooked egg, so that it gets incorporated when the egg cooks. (Red bell pepper would add to the color quotient of the dish).
- Sprinkle the grated cheese all over the frittata, followed by oregano. (You can also add dried basil at this point, but I don’t like it, so I let it pass)
- Cover the pan with a lid and let it all cook slowly on low heat, releasing all the flavours.
- Lift the lid to get a whiff of that wonderful aroma of cheese melting with oregano. Ensure the egg is properly cooked and turn off the heat.
Caution: Do NOT overcook the egg. It’ll ruin the whole thing.
- With a spatula, gently loosen the edges and let the frittata just slide onto a round dish. Cut into slices and serve with warm toasted brown bread and a steaming cup of coffee.
Enjoy!!
The thing about frittatas is that they can be eaten for lunch or dinner as well. Just add some crunchy salad and warm garlic bread and you’re good to go.
Also, frittatas don’t really have a recipe-that-should-be-followed and everyone adds their own interesting twists. Do you have any of your own?
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