Frittata is a variation of an omelette and is derived from the Italian word fritto meaning to fry. The difference between an omelette and frittata are four fold. (A) Ingredients are combined with the beaten egg mixture before cooking, unlike an omelette where its tossed on top before the omelette is fully cooked. (B) The mixture is cooked over a very low heat, but for a longer period of time (10-15 mins) compared to an omelette (4-5 mins). (C) The frittata is not folded over like an omelette, but grilled briefly to set the top (D) and finally a frittata is for sharing, unlike an omelette which is a one person dish. So after getting all technical on you, I’d like to conclude by saying – it tastes just like a fat, fancy omelette or a baseless quiche. Both of which are fully acceptable and appreciated with gusto in my home. I would serve the frittata cold with some toasted baguettes for a fuss free lunch. It’s also a great option to lug around for a picnic. I call this one Green Goddess – with Spinach, broccoli and mushroom, how could I have not?
Spinach, Mushroom and Broccoli Frittata
Prep time: 10 mins
Cooking time: 20 mins
What you need:
80 gms Broccoli florets, chopped
200 gms Button Mushrooms, sliced
2 cups Spinach leaves, coarsely chopped
A splash of soy sauce
Salt and freshly ground Black Pepper
2 Tbsp grated Parmesan Cheese
What to do:
Heat the oil in a large non stick frying pan. Add the mushrooms and broccoli and cook over a high heat s, stirring, for about 7 mins. Add the spinach and sauté for 1-2 mins. Lower the heat, do not let the spinach wilt.
Break the eggs into a bowl, season with salt, pepper and soy and beat well. Pour over the veggie mix in the pan and cook over medium heat for 10 mins. As the eggs set, lift the frittata with a spatula and tilt the pan so that the uncooked egg runs underneath. Repeat till the whole frittata looks set.
When the eggs are set sprinkle with grated parmesan and place the pan under the grill. (about 4 inches from the heat). Cook for 1-2 mins or until the top is golden brown and firm when pressed. Cut into quarters and serve with freshly toasted and buttered baguettes and a nice glass of wine.
Note 1 : Use a frying pan that can be placed in the oven as well. Or else you need to transfer the frittata into an oven proof dish to grill the top.
Note 2: Non Veggie Option: Reduce the olive oil to 1 Tbsp and add 60 gms of diced bacon and sauté the veggies in the bacon fat. Omit the soy sauce, as the bacon will provide the requisite saltiness.