Fritata is one of the easiest and filling breakfast that I love to make for my family often. It is a fuss free, easy and wholesome dish to prepare and eat; perfect for kicking off your weekend in style! Fritatas are a good way of making use of any leftover veggies too.
Fritata is an Italian egg-based dish similar to an omelette. Unlike an omelette which is made to serve usually just one, fritata can be prepared for one or more in the same pan. It is also a quick and excellent way to get your proteins and vegetables in one dish. It is a fantastic dish to introduce your young fuss ones to the goodness of vegetables. The best pan to prepare this dish is a cast iron or oven proof skillet or pan, as it starts on the stove top and finished in the oven. If you do not have access to an oven, do not worry, you can finish it off on the stove top by covering the pan with a lid and then once it is nearly cooked, flip the top over and cook till done and the surface has golden brown crispy specks/ layer. Fritata looks like a crustless quiche!
My mushroom, peas and bacon fritata is a delicious fusion of many flavours and a great alternative to a simple omelette. After a busy week, the first thing that comes to our minds on the morning of a weekend is 'let me lie down a bit longer', isn't it? Our Sunday mornings generally start with a brunch rather than an early breakfast. And what better way to whip up a quick meal than a Fritata. If you haven't tried one, I say you are missing something in your life and make a resolution this very minute to cook one this weekend ( or during the week, even better). You can serve it either steaming hot- straight from the oven, or cold- at room temperature, it tastes good either way. Have it on its own or serve a fresh green salad or a preparation of cous cous or even a quinoa salad to make it a complete meal.
Here is the recipe for my easy mushroom, pea and bacon fritata. If you want you can skip the bacon and still the fritata will taste delicious. And by the way you can have this dish as any meal of the day - breakfast, brunch, lunch, supper or dinner! Truly versatile.
Prep time: 10mins
Cook time: 30mins
6-8 eggs, I use free range, large size eggs
200g mushrooms, cleaned and sliced
100g frozen peas, defrosted and drained.
30g smoked bacon lardons or pancetta
grated parmesan or cheddar cheese
1 1/2tsp dried mixed italian herbs
salt to taste
1tsp oil for cooking, olive oil or any other light cooking oil
How to make it
Pre-heat oven to 180C Fan
Beat eggs in a large bowl with the seasoning,1/2tsp herbs, milk. Add 1/2 of grated parmesan or cheddar and mix.
Heat oil in a cast iron or oven proof pan.
Now add the bacon lardons and fry them for a 3-4 of minutes. Start on high heat so that the bacons become crispy and not boiled as it releases water when cooked on low heat. Remove and keep aside.
Add the sliced mushrooms to the pan, saute on high heat till it softens. Then tip in the peas a . Add 1tsp mixed herbs, seasoning and saute for couple of minutes. Lower the heat to medium.
Now add back the crispy bacon, mix well.
Slowly pour the egg mixture and on top of the vegetables.
Using a spatula stir the egg mixture to spread it evenly, loosen the sides from the pan. Let it stand on the heat till the bottom almost sets. Sprinkle the rest of the cheese on top.
Now place the pan in the oven and let the fritata cook until it rises and appears golden brown on top. Takes about 20minutes.
Remove from the oven, loosen the sides of the fritata. If you have cooked it in a non-stick pan, it will just slide out on to a plate. Otherwise, cover the pan with a plate and flip the pan over and the fritata should cleanly come out onto the plate. Turn it over, cut into wedges and serve.