Hey guys! What’s going on? Maybe it’s the change of weather that has me craving more cooked food over salads, but lately I’ve been getting more experimental in the kitchen. I’m still resorting to old favorites, but it’s a pleasant change to have new meals thrown into the rota. While I’m no Nigella Lawson (yet), expect some delicious & easy recipes coming your way! I’m going to start off with a Greek Frittata I made for my sister a few weeks ago:
It was one of those nights where we came home and nothing was cooked. That only meant one thing: Winner, winner breakfast for dinner! She already made herself comfortable on the sofa and I definitely didn’t want to spend more than 15 minutes in the kitchen. Although cereal would have easily hit the spot, it’s not every month Shyamla comes to visit…nor did we have any cereal at home (blasphemy I know 😀 )! Given we are both big egg fans, we settled with a frittata i.e. one of most underrated and versatile meals out there.
Although omelets tend to be more popular, I actually find frittatas easier to make: no flipping is involved. Ease aside, it’s the perfect way to kill a craving or get rid of leftovers: just throw in whatever meat, vegetable, cheese, and herbs you have on hand and let the skillet, stove and oven work their magic. I went down the Mediterranean route & am ever so glad I did!
Greek Frittata – Serves 2
- 3 whole eggs
- 2 egg whites
- ½ cup sliced peppers
- ½ cup sliced mushrooms
- ½ cup sliced onions
- ¼ cup sliced kalamata olives
- ¼ cup crumbled feta
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- Salt & black pepper to taste
- Preheat oven to 180*C
- Combine eggs with salt, pepper, oregano and whisk until frothy. Mix in the olives & keep aside
- Heat oil in a medium non-stick skilled over medium heat. Add mushrooms, peppers, and onions. Sauté until vegetables are tender and develop colour.
- Pour egg mixture over the vegetables and stir gently.
- Reduce heat, evenly sprinkle the feta and cook for 1 minute
- Place skillet into oven and grill frittata for 8-10 minutes, or until set
- Cut into wedges and serve
I love Greek flavors. I love Brinner. And most importantly, I love meals, which require close to no effort. On that note, I think I know what’s for dinner tonight 🙂 …
What’s your go-to meal when you can’t be bothered to cook?
What’s your favorite way to eat eggs?