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| Frittata ingredients: sweet potato, capsicum, mushroom, onions, mint, bacon, ham and cheese |
When I chanced upon Adam's video I was instantly drawn to it for his captivating style, his wondrous vocabulary and his notion of 'happy eggs' from Georgia. It galvanized me this Sunday morning to try it out. Besides I had never tried frittata - whatever that means. Though it took far longer than I imagined, I enjoyed every minute of it, breathing in the flavours of the ingredients as I chopped them up.
To create something edible in the kitchen, you must be truly blessed. And here I was turning this out for our family of three. I decided to keep six eggs as a base for my proportions. But after heaving out a 11-inch pan I tossed the remaining two eggs as well - which brought it to eight. Seriously. On second thoughts six would have done fine since the excess egg kept sloshing around the pan. Here's how it went:
Prep time: 1.30 hours
Cook time: 40 min
INGREDIENTS
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| Frittata ready to serve with the edges browned |
Eggs: 6
Olive oil
Shallots: 8
Ham: diced 1/2 cup
Bacon: diced 1/2 cup
Mushrooms: 1 cup
Capsicum: 1
Sweet potato: 1 cup
Cheese: 1/2 cup
Mint leaves: 1/4 cup
Salt: to taste
Pepper: to taste
Milk: 1/2 cup
PREP
Boil a medium-sized sweet potato in water for about 20 minutes. Heat the oil in a pan and put in the cut shallots. Let it brown on slow flame. Add chopped mint leaves. Then put in the ham and bacon after cutting it into small bits. Saute. Put in the capsicum and mushroom. Stir fry. Add salt. Add the boiled sweet potato. Cover with transparent lid. Let it cook.
Beat the eggs in a bowl. Add milk. Add pepper. (Mine was sourced from Kerala). Add shredded cheddar cheese. Now add the egg mix to the pan, stirring slowly. Even out the ingredients and pat it down with the spatula. Cover with lid and let it cook. When the edges turn brown turn off the flame. Serve wedges with a side of celery.
EAT
It came out very well for a first time. The flavours were mild and tempered. Most important it was light to eat and digest. A bit dry to eat with pao. Adam suggests using the oven. But since I am terrified of the oven, I prefer to cook it on a burner, nice and slow - and revel in the act of creation.
Family was foxed at the preparation deciding whether it was a soup, an omelette or a pizza. Frittata is an egg-based Italian dish similar to an omelette enriched with vegetables, meat and cheese. The word frittata is 'fried' in Italian. (Wiki)
Sanjeev Kapoor suggests adding red and yellow capsicums - which we had but I didn't use. He also suggests peas, and a blend of parmesan and processed cheese. (He avoids meats.)
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Pix taken by Brian Mendonca while preparing frittata at home on Sunday, 18th October 2020. Recipe courtesy Adam Ragusea.
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