Wednesday, January 27, 2010

Spinach 'n' Onion Frittata

This is great for a lazy Sunday breakfast or as a quick back-from-work snack. M loves this :) It's very easy and can be dished up in a jiffy. The best part about a frittata is that you can improvise with almost anything at hand. Like when I made this, I only had frozen cubes of spinach and half an onion. Lucky me, it turned out that good!

Here's what you need - 

3 eggs - this should be enough for two I guess, but since I'm not a big fan of eggs, M was more than happy to give in to gluttony, hehehe.

sliced onion - again this depends on how much you want. Half a cup should be plenty.

finely chopped spinach - I used one frozen cube

1 clove of garlic, crushed

1 tspn cheese (any kind really, grated or crumbled) This is optional, the frittata will still turn out good without it.

1/4 tspn red chilli flakes

salt, pepper and any dried herbs to taste - I used about 1/4 tspn dried basil

Method - 

Heat a pan/griddle and lightly spray it with oil or butter.
Throw in the crushed garlic and the red chilli flakes and toss around till the flavours are released.
Put in the sliced onion and saute until slightly brown.

Meanwhile, in a bowl, whisk together the eggs, cheese, spinach, basil, salt and pepper.
Pour the egg mixture into the pan and cook on medium heat. Use a spatula and move the mixture around lightly.
Once settled, turn the heat down, cover and cook for about 5-6 minutes.
The frittata will have risen and will be soft and fluffy. Flip it over and cook the other side for about a minute or so.
Slide into a plate and serve warm with tomato or chilli sauce.

This recipe is very very flexible. You could use some mushrooms, potato, zucchini, etc.

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