A Good Egg Dish: Frittata!
What’s a good egg dish? We’re saying “good” because we‘d like to challenge our readers to make our featured dish taste better by trying out the recipe and outdoing “the dads who cooked the good food.” 🙂
For this week, we thought of sharing a dish which is believed to have originated from Europe (frittata according to Wikipedia is derived from the Italian word, fritto, the past participle of “to fry”) . One of our relatives shared her own version of the frittata, which was haphazardly written in a small piece of paper and expectedly but unfortunately, that paper was nowhere to be found. So what did we do? We based the entire recipe from our memory and just trusted our taste buds. He..he..he… 😀
And true enough, as the cliché goes, we’ve got taste! We were surprised that despite our come-what-may attitude, our version of the frittata turned out really good! In fact, our version looked more French and reminded us of how some French dishes are served in smaller portions. Truth to tell is that the size of our frittata was not deliberate; but because we did not have the right kitchen utensil during cooking time(read: casserole), we ended up thinking of the next best thing. Good to know that our ever-trusty muffin pan came to the rescue! Safe, no plastic or resin handles which can melt, the pan can be placed straight into the oven! What’s good about this accidental discovery was it appealed so well to our families that our serving dishes were empty before we can even refill it!
Enjoy the dish, folks!
2 eggs, beaten
¼ cup milk
2 medium-sized potatoes, cubed
8-10 pieces of button mushrooms, diced
½ onion, diced
½ cup of spinach, chopped
4-5 strips of bacon, chopped
2 tbsp. olive oil
Butter for greasing pan
Grated cheddar cheese for topping
Parmesan cheese (optional)
Pepper to taste
- Prepare ingredients: chop onion, garlic, bacon, potatoes, mushrooms and spinach.
2. Whisk eggs and add milk.
3. Saute onions in oil until they become transparent then add potatoes and mushrooms. Continue sautéing for 10 minutes or when the potatoes and mushrooms are softer.
4. Add pepper to taste.
5. Then add the bacon, which can give the dish a smoky flavor. You can substitute bacon with smoked fish. 🙂
6. Before turning off the heat, add the chopped spinach.
7. Preheat oven to 300 degrees Celsius. Grease the muffin pan with butter then put about 2-3 tbsp of the sautéed mixture in each muffin cup.
8. Add about 4-5 tbsp. of the egg mixture on each cup then top with grated cheese.
9. Bake the frittata to 350 degrees for about 10 minutes. If you’d like to burn the cheese a little, use the custom broil and bake to 450 degrees for about 5 minutes. Make sure to check the oven every now and then.
10. Garnish with parsley and serve. One muffin pan of frittata is good for 6 servings. It’s best served with warm bread and butter! Enjoy!
* My cousin once told me that frittata is a complete meal because it has potatoes which is a good source of carbohydrates; egg, milk, cheese and bacon has protein, spinach and onions have vitamins and minerals! 🙂