Colorful Frittata

A Colorful frittata entered my life through the blogging world. I would see this seductive looking dish on my other buddies blogs and think I cannot make it and have it as I was vegetarian and I never liked eggs anyways. 

Then 3 yrs ago after 35 yrs of being a vegetarian I restarted eating non vegetarian. Life’s experience taught me that protein was required to fortify my body. The body doesn’t understand the religion connection with non veg. My DNA of a Koli that builds my body was better off eating my ancestral food. So Ghar vapsi happened. 

On this day I found beautiful fresh Italian basil. So I decided to make a frittata with some colorful vegetables. This dish is a perfect carrier for the “Eat your rainbow” concept. Even better for creative photography. 

Since I was making eggs this way for the first time I decided to have it with lovely toasties from a favourite bakery and some airfrier potato wedges. 

I brought out my heavy baking dish for this. Here is what I did…

Ingredients 

6 eggs

Handful of diced colored capsicum 

Yellow and Red

Handful of sliced carrots 

2 handfuls of Italian basil leaves 

Fresh ground black pepper as much as you like

Salt to taste

1 tablespoon Butter

In a pan heat butter. Add sliced carrots and cook till soft. Then add the colored peppers. Cook for a minute. Save 1/4 of the veggies for topping.

Let it cool a little. Then add eggs, basil leaves, black pepper and salt. Whisk everything together. Pour into butter lined baking dish. 

Bake at 200 degrees for 5 mins. Once the top looks set. Add the saved cooked veggies on top. Bake another 7 mins till knife inserted in the bake comes out clean. 

Serve in a pretty plate and dress up your table with some fresh fragrant basil to heighten your experience. 

 

Have a bright happy Sunday!