Variety is the spice of our mornings: How I made frittata

I made this frittata after yet another inspiring trip to the grocery store. I wanted to make something new and exciting for breakfast, and frittata seemed to be the perfect choice. Surprisingly, it didn’t take long for me to make up my mind. After all, how could I say no to these amazing looking veggies?

I sliced the veggies and grilled them on the panini grill, which gave them a nice, soft texture. I also used some of the feta cheese I had in the refrigerator, along with some butter. As we all know, everything tastes better with butter – and this frittata was no exception.

Ingredients

9 whole eggs, beaten

1 cup crumbled feta cheese

1/4 stick unsalted butter

1 yellow pepper

1 red pepper (I used a sweet mini pepper, but you can use bell peppers if you want)

1 medium tomato

1 green onion

Handful of parsley

Salt and pepper

Slice the tomatoes and the peppers. Some of the pieces of pepper were bigger than the others because I wanted to have a variety of textures within the frittata.

Take the peppers and grill them for 1 minute or until they turn soft and start releasing some of their natural juices. As I said earlier, I used the panini grill and the peppers turned out soft and moist, just like I wanted them to be.

Quickly prep the beaten eggs by adding the crumbled feta cheese and stirring a few times. Also chop and add half of the fresh parsley, salt and pepper.

Put the butter in a preheated pan and let it melt.

When the butter has melted completely, add the sliced tomatoes and peppers. Chop the green onion and add it to the pan as well.

Saute the veggies in the butter over a medium heat for about 5 minutes or until soft. Stir from time to time to allow the veggies to absorb the wonderful flavor of the butter.

Preheat the oven to 375F.

When the veggies have softened, add the egg, feta and parsley mixture on top of them. You want your frittata to have a uniform thickness throughout, so make sure to spread this mixture evenly across the pan.

Let the frittata cook over a medium heat for about 5-7 minutes or until the eggs begin to set.

Put the frittata in the preheated oven for a further 10-15 minutes or until the eggs are fully cooked. Remove from the oven and add the remaining chopped parsley on top.

I like this picture a lot. Fresh parsley on top of chunky, buttery yellow pepper, in a delicious static sea of decadent feta and wholesome eggs – mmmmm, so yummy!

Cut the frittata into generous slices and serve it with extra veggies on the side.

I served the frittata the next morning and it was a hit. For once, it was nice to get out of our usual breakfast routine, which involves fried eggs with ham, cheese, toast and a glass of milk. My husband wakes up early and needs a calorific breakfast because of the physical demands of his job. This frittata was undoubtedly lighter, healthier and fresher than our usual breakfast options, yet it also kept him full till lunchtime, which was very important to him.

This frittata gave new meaning to our mornings, and I’m very glad I made it. A breakfast chock full of veggies, flavorful and vibrant? Yes, please! 🙂


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