Technically frittatas are an Italian omelette made in a pan on the stove. Well, not my frittatas. My frittatas are made in the oven and very rarely I make the same frittata twice.
And I love frittatas because they are very versatile, helps me use up the ingredients in my fridge, I just mix everything together, throw them in the oven and then I have breakfast sorted for a few days.
Since my frittatas are so different... will I make a recipe out of any frittata I make? Probably not, unless I really discover the best frittata recipe out there.
Ingredients (4 servings):
- 7 eggs
- 1/4 cup milk
- 2 kapia red peppers
- 1 baby aubergine
- a handful of cherry tomatoes
- 30g bacon
- butter
- salt & pepper
Although as I said, anything goes: any veggies, cured meats, cheese that is in the fridge.
Method:
Preheat the oven to 180°C.
Cut the veggies and bacon.
Whisk together the eggs with the milk, salt and pepper.
Throw the other ingredients in.
Butter an oven-safe dish, then pour the egg mixture in.
Bake it for 20-30 minutes, until the eggs are cooked. It might take more or less depending on your dish size and shape and on how many eggs you use.
I serve mine with A LOT of ketchup!
🍳 Source: my fridge is my inspiration for this one (also my boss told me she makes frittatas in the oven).