In search of a pretty Frittata

I have been fascinated by Frittatas ever since I saw it on the WHFoods website. It just looks like a complete meal in itself, so filled with goodies, almost like a baked pie.

As the Mostafa would sell his birthright for anything with eggs in it, we thought we’d try it out, though we weren’t very sure we wanted the tofu in it.

In our search for the perfect frittata, we came across this NYTimes Iranian Frittata that looked too scrumptiously gorgeous for words. But of course, as it happens with us, when the time came for making this perfect Frittata, we couldn’t find our recipe. So we improvised and here it goes:

What we used:

Milk – quarter cup

Dill – a handful (just enough to make it look pretty. It’s got a strong flavor, so use cautiously)

Cilantro – a handful (same as dill and besides we are going to be using coriander pwdr, which is dried crushed cilantro, right? so you don’t want it to turn into a cilantro/coriander frittata)

Red Onions – quarter

Green, Yellow, Red Pepper/Capsicum (if you just happen one kind of pepper that’s fine, the idea is to have the sweet flavor of pepper/capsicum and for the frita to turn out prutty) – quarter cup

Tomatoes – half

Squash – a couple of slices

Orange Habanero - 1 (frack, these are hot so use v.v.cautiously, but they give such a unique flavor to the dish)

Potatoes – 1

Any kind of meat (optional) – I used 2 turkey slices

Mozzarella Cheese (optional)

And of course, EGGS – 5 (I used 2 egg whites, 3 full eggs)

The usuals – salt, pepper (as per taste), olive oil

The not so usuals (depending on where you’re from) – cumin, coriander pwdr (quarter teaspoon, depending on taste)

10 inch skillet

How we did it:

1. Preheat oven to 350° F
2. Boil Potatoes in Pressure cooker or just in a boiling vat of water. Take them out after second whistle or till the potato is soft enough to be pierced with a fork
3. Finely chop (separately) the dill, the parsley, onions, tomatoes, the peppers, squash, habernos, boiled potatoes, deli turkey slices
4. Beat the eggs. Pour in the milk, beat some more. Add the dill, parsley, pepper, salt, cumin, coriander pwdr, beat some more!
5. Heat a 10 inch skillet, add a little olive oil, and once it starts sizzling, saute onions, peppers, squash, habernos
6. When the veggies turn soft (adding a bit of salt really helps the veggies saute faster), drop in the chopped turkey slices – don’t worry too much about how long to saute. Just make sure its not too long because we are going to pop the whole thing into the oven in a little bit.
7. Pour in the egg mixture. Use a wooden spoon to distribute the eggs and filling evenly around the skillet so it looks as pretty as possible. Let sit over hot stove for 3-4 minutes
8. Before popping it into the oven, sprinkle a bit mozzarella cheese (or parmesan or no cheese at all) on top
9. We let our frittata sit in the oven for 14 minutes at 350° F and took it out when the cheese on top melted and the frittata started swelling up.

This is an excellent breakfast /brunch item with toast or just by itself. Enjoy!!!

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