Frittata Breakfast Series 2.0 Easy Breakfast Chef Afraz Sanjeev Kapoor Khazana

The Spanish way of having eggs is huge and hearty, spelt colourful capsicums, potatoes, dairy, and condiments. Looks so tempting, you will want to have this everyday.

FRITTATA

Ingredients

4 eggs
Salt to taste
cup + 2 tbsps parmesan cheese powder
cup milk
1 tsp Dijon mustard paste
5-6 button mushrooms
1 tbsp olive oil + for drizzling
2-3 tbsps butter
1 medium onion, sliced
1 medium red capsicum, sliced
1 medium yellow capsicum, sliced
2 medium potatoes, boiled, peeled and cut into sliced
4-5 cherry tomatoes, halved
6-8 baby spinach
Salt to taste
Crushed black peppercorns to taste
50 grams processed cheese
Microgreens for garnish

Method

1. Preheat the oven at 180C.
2. Break the eggs in a large bowl, add salt, cup parmesan cheese, milk, Dijon mustard and whisk till well combined.
3. Slice the button mushrooms.
4. Heat olive oil and 1 tbsp butter in a cast iron pan, add onion, red capsicum, yellow capsicum, sliced mushrooms and saut for 2-3 minutes on medium heat.
5. Add potatoes, cherry tomatoes, tear the spinach leaves and add into the pan. Mix well and cook for 1-2 minutes.
6. Add salt, crushed black peppercorns and saut for 1 minute.
7. Add the eggs mixture into the pan and gently mix in the centre. Cook for 2-3 minutes on medium heat.
8. Grate the cheese on top, sprinkle parmesan cheese and add remaining butter on the sides. Place the pan in the preheated oven and bake for 10-15 minutes or till done.
9. Take the pan out of the oven and cut into wedges. Garnish with micro greens, drizzle olive oil and serve hot.

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