Our Egg Frittata is not a rigid recipe rather it is flexible in use of vegetables or herbs. Simple changes from one herb to another such as basil to cilantro can make our Frittata very different. Starting point is here but rest all is your culinary imagination. For what you see in picture I have used the following….enjoy.
8 medium Chicken Eggs, 2 tbs tap water, 2 tbs spoon butter, 1 large potato peeled and ¼ inch cubed. ¼ finely chopped onion, ¼ small cubed Red bell Pepper, ¼ small cubed Yellow bell Pepper, ¼ small cubed Green bell Pepper, 1 cubed Roma tomato, ¼ cup chiffonade Thai Basil, ½ cup grated cheddar and of course ¼ tsp freshly crushed black pepper. Add salt to your taste.
Spray potatoes with vegetable oil spray (to avoid sticking) and microwave them with a lid on for for 5 mins at high heat or till they are tender. Separate them and let them rest. Whisk 8 eggs with a whisk, stick blender, fork or any means that you can get. During whisking add little bit of water (2-4 tbs). After whisking add all the ingredients, mix well, check salt. While you are doing last steps, take a 9’ pan (non stick is better but I don’t like so used regular pan) melt butter and spray some vegetable oil spray (it will help egg not to stick on pan due to soy lecithin which is part of natural lipids and is good for you). Set oven to 400o F and turn it on. Pour all the mix in pan on the stove and let it cook for 3-4 mins with lid on. Place pan with lid in oven and let it cook for about 20 mins (top will be firm) with lid on, for final 5 mins remove lid. When it appear nice and very light brownish take it out and let it rest. After resting you can cut egg in pan itself and serve to enjoy or you can release bottom and side carefully with a thin spatula and flip it on a plate. After flipping bottom side will be up, place another plate on top and flip it again to bring correct side up. Cut it like a pie and ….enjoy !!