Eggs make an excellent breakfast and if made into an omelette it makes a sumptuous meal in itself. Add a few vegetables to the omelette and you can give the bread a miss making it a healthy meal. For a long time, I wanted to make a frittata, which is an Italian omelette with vegetables or meat or cheese added to it. The vegetables or meats are lightly sautéed to start the cooking process and is then baked in the oven till the eggs set. Most vegetables can be added to a frittata, even spinach like in a lasagna. In fact, a frittata is made in Italy to use up whatever vegetables and meats left in the frig along with leftovers sometimes even pasta.
To make today's vegetable frittata, I used potato, onions and green peppers. I would have loved to add red bell pepper for the color but it wasn't available in the local store and I made do with the veges in stock.
Onion - 1 medium
Capsicum Green bell pepper - 3tbsp chopped
Cheese - 2 tbsp grated
Oregano / Parsley / Coriander leaves
Salt as per taste
Black pepper pwd as per taste
Slice the onions and potatoes into 1/4 inch thickness. Heat a flat pan and brush with some oil, layer potato slices and cook both sides till just light gold and keep aside. Sauté the onion slices till translucent and keep aside. Lightly sauté the capsicum / bell pepper also.
Preheat the oven to 200 degrees Celsius. Grease a baking pan and then layer the pan with potatoes, onions and bell pepper.
My frittata did break a little maybe because I used a deep casserole and then tried to invert onto a plate. Instead try cutting into wedges and slip the spatula under the frittata and scoop it out.
Maybe cutting into wedges when the oven is switched off and letting it be in the oven to firm the wedges may help.