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. Bak...
If we cook together make sure you have enough band-aids. Breaking martini glasses is a hobby of mine.