My first frittata


Mixed pepper and courgette frittata

There are about a million reasons why I’d never made a frittata until recently.  Mainly nerves; I’d always worry that it wasn’t cooking quickly enough and end up with some sort of scrambled egg mush.  Tasty but never very pretty.

But on a mission to find something I could eat for breakfast that was healthy, had some of the all important 5-a-day and portable for when I wanted an extra 15 mins in bed, I thought it was about time to try again.

Frittatas are somewhat similar to omelettes, which I love for breakfast – if someone else is making them.  But with more density and the filings incorporated the frittata seemed like a good bet for a weekday breakfast.

Like any good blogger I read a few blogposts from other people and they were all pretty similar; use two eggs per portion and a mixed of whatever other ingredients you want, don’t panic and brown it under the oven.  Turns out it really is that simple.

So here’s my mixed pepper and courgette frittata.

  • four eggs
  • two peppers – one green, one red
  • one courgette – slice and cut into half-moon shaped
  • from the store cupboard
    • salt and pepper
    • oil

Using a small amount of oil cook the courgette and peppers until soft – you know how you like them.  Whilst they’re cooking crack the four eggs into a bowl (that’s big enough to add the vegetables into too), season with salt and pepper and combine so the yolk and white are mixed.  Once the veggies are cooked to your liking, add them to the bowl of egg, combine and then transfer back to the pan.  I left mine on a low heat until the whole thing looked a bit solid – although the top still looked like it needed some help so I stuck it under the grill to brown.  Alternatively you can bake the frittata.  Entirely up to you.

Afterwards I left mine to cool, which meant I nearly lost it to my housemate for dinner, but it survived.  I cut it into quarters, put it in an airtight container in the fridge and then for the next two mornings had frittata for breakfast.  Simple and delicious!

I’m planning on making some more, switching up the ingredients and possibly making thicker ones.  The great thing about them is they keep well and if you can never really be sure when or what you’re having for lunch or dinner, it’s a great way to make sure you get something healthy and tasty in first thing.

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