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Anything Goes Frittata

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).

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