There are just some important ingredients that I always make sure I have in our kitchen. Some of those are garlic, onion, carrots, cheese and eggs. If I have these, I feel “safe” for the rainy days already *laughs*. On the days that I feel I just needed to whip up something in a breeze, I always turn to any egg dishes that I know because they are so easy to make. And eggs are healthy!
One of the egg recipes I always turn to is Frittata. As defined in Wikipedia, Frittata is an egg-based Italian dish similar to an omelette or crustless quiche, enriched with additional ingredients such as meats, cheese, vegetable or pasta. The word Frittata is Italian and translates to “fried”. Ingredients in Frittata are usually added to the egg mixture when they are still raw unlike in Omelette wherein you fold in the cooked ingredients to the egg. But since I have a toddler at home and I am not comfortable to feed her with half-cooked food, I still cook the mix-ins before I add them to my egg mixture. So my recipe is much like of an omelette. It’s just that, Omelettes generally served whole to a dinner, a Frittata is usually divided into slices. 🙂
So, let’s get cooking!
- 5-6 eggs, depending on their size and the number of people that will eat. I used just 6 medium sized eggs
- Diced fresh button mushrooms or any type of mushroom that you like. You can also use canned.
- Diced white onion ( I used this kind because it has milder flavor that doesn’t over power the other flavors in the mixture)
- Cheese. Parmesan is better or Provolone or Cheddar but since we ran out of Parmesan cheese, I used the ones that we put on sandwiches. Hehe!
- Olive oil for sauteeing
- Butter for frying
- Splash of full cream milk (not in the picture)
- Spring Onions and Sesame Seeds for garnishing (not in the picture)
- Salt and Pepper to taste
- In a large bowl, whisk eggs and milk. Season with salt and pepper.
- In a small skillet, pour in just enough olive oil and start sauteeing the onions until it becomes translucent. Add in mushrooms and continue stirring until both are nicely cooked. Season with a little salt and pepper.
- Pour in egg mixture into the skillet mixing lightly to incorporate mushrooms and onions. While most Frittatas are baked, I cook mine on top of stove over medium – low heat; lifting outer edges to allow uncooked portion to run underneath, then cover and cook until just set. Turn off heat. Sprinkle with cheese and cover to melt cheese. I still flip mine just to make sure eggs on the top part are well cooked and safe for Lia to eat. But then, you can skip this part naman.
- Tip: You can substitute 3 eggs and 3 egg whites for the 6 eggs to lower fat.
- Transfer in a serving dish and garnish with spring onions and sesame seeds. Slice and serve hot!
Eggs are a well known rich source of protein — an important building block of bones, muscles, cartilage, skin, and blood. The body uses protein to build and repair tissues as well as making enzymes, hormones and other body chemicals. Unlike fat and carbohydrates, the body does not store protein, and therefore has no pool to draw on when it needs a new supply. Thus, eggs are the perfect sources and a smart food choice for those wants to reduce their intake of carbohydrates in a bit to lose excess weight. Eggs are also great for the eyes due to its carotenoid content and they promote healthy hair and nails because of their high sulphur content and wide array of vitamins and minerals. More reasons to enjoy them everyday. 🙂
So easy. You can enjoy this for breakfast, lunch or dinner – whenever you feel like it. Try this recipe next time.
PS: Thanks Jhanis for telling me to post larger pictures. They looked nicer nga. Hehe! Visit her blog at http://vanillahousewife.com/