Egg is such a quintessential breakfast ingredient. On weekday mornings we usually are able to manage just a bowl of cereal or half fry or boiled egg but weekends are to celebrate breakfast. Weekends are Sikander’s special egg-delicious breakfasts. And this Saturday it was a step-up to an all-in-one frittata!
Paired with a banana smoothie and a game of scrabble it was a long, healthy and entertaining morning.
Preparation Time: 10 mins | Cooking Time: 20 mins | Serves: 2
4 eggs at room temperature
1 white onion
Salt to taste
Black pepper to taste
Red chilli flakes to taste
2 tbsp grated cheddar cheese (or more!)
2 tbsp Olive oil
*Preheat oven to 200ºC.
*Chop potato, onion and capsicum into more or less similar size cubes. In all it’s about 1 cup of diced vegetable.
*Heat oil in a frying pan over medium heat.
*Add chopped potato and sauté for about 5 minutes till the potatoes begin to turn soft.
*Add onion and capsicum. Season with salt and pepper. Mix well and sauté for another couple of minutes. If you like, you can also add a tsp of dried Italian seasoning to the mix.
*Lightly whisk the eggs in a bowl and add to the veggies in the pan. Let the egg mixture cook a little from the bottom and then with your spatula stir the mix such that the uncooked runny egg from the top goes to the bottom. Just a little so that the entire egg mixture is cooked and is still held together unlike a scrambled egg where you would stir it a lot.
*Now, add the grated cheese on top and put the entire pan into the oven for just about 10 minutes.
*Remove from the oven and sprinkle red chilli flakes, if you like an extra kick.
*Cut it into wedges and serve warm.