Try this recipe for a Sunday brunch or bookmark it for the Saturday or Sunday after a party that you might go to in the future, cause this is perfect hangover food.
By Pallavi Gupta
- 5 eggs
- 2 potatoes, peeled and boiled
- 1 medium onion, sliced
- ½ red bell pepper, chopped into small pieces
- 2 tsp smoke paprika
- ¼ cup crumbled goat cheese – or grated parmesan
- 2 tbsp olive oil
- 2 tsp of dried herb – parsley, basil or oregano (optional)
- salt & pepper
- Dice the boiled potatoes into bite size pieces.
- Heat 1 tbsp olive oil in a non stick pan. Add onions, sprinkle some salt and cook till the onions starts sweating.
- Add bell pepper and continue to cook on medium low.
- Once the bell pepper turns soft, add potatoes and paprika and the dried herb (if using). Stir lightly till everything is mixed. Turn the heat off.
- Leave the mixture in the pan but using a spatula pat it lightly to distribute evenly in the pan. You are looking to create a pancake shape as big as your non-stick pan. Keep aside.
- In a bowl beat eggs – like you would for an omelette.
- Mix cheese in the eggs.
- Return the non-stick pan to heat. Pour the egg mixture slowly over the pancake shape. Season with salt and pepper. Pour ½ tbs oil around the edge and cook covered on medium low for 3 to 4 minutes.
- Flip the frittata, add the rest of the oil around the edges and continue to cook uncovered for a few more minutes.
- Check to see if its cooked through. If you feel that the eggs are not done, continue to cook for a few more minutes.
- Serve warm with bread.
Pallavi is a vegetarian globetrotter, who currently lives in the southern part of India. Past ten years of her life includes living in six cities in three different countries. It has added to her vast exposure of cuisines from different parts of the world which is now reflected in her cooking. She shares her knowledge of vegetarian and vegan recipe from around the world via her blog Veggie Zest. When not cooking or photographing, she does graphic design.