Today, I’m going to share this really simple recipe for a dish that works as a delicious snack at any time of the day — a Red Capsicum and Basil Egg Frittata.
Mm.. Love the gorgeous golden colour and the sweet, natural flavours of the fresh vegetables! You don’t even have to heat an egg frittata up. It’s supposed to be served at room temperature and enjoyed anytime you like whether for breakfast, as a side dish at lunch or dinner and even a tea time snack. So let’s get to it!
– 4 eggs
– 2 red peppers
– 1 large onion
– 10 large basil leaves
– 2 tbsp grated parmigiano
– half glass of milk
Sounds simple enough? Think of it as a cross between a fluffy scrambled egg and a quiche.
We start by chopping up the red peppers and large onion finely. in a frying pan, add olive oil and cook the vegetables until soft.
Quick tip — keep in mind that veggies like peppers and onions can cook for a long time. In fact, the longer you cook them, the sweeter they get! so if you’ve got the luxury of time, cook them for an hour or so.
In a large bowl, beat the eggs, add milk, grated parmigiana, hand ripped basil leaves, salt and pepper.
Use a whisk to mix everything together, then add the cooked vegetables.
Line a baking tray with oven paper and pour in your frittata mix.
Then cook until golden at 180 degrees celsius. Cooking time always depends on your oven and how well you know it. If in doubt, just use a skewer and if it comes out clean, you’re good to go.
Doesn’t it look absolutely scrumptious? If you like some variety, you can always throw in some meats, spinach, pasta or experiment with different cheeses and see which you like best. You can even substitute the whole eggs for just egg whites for a healthier option! Let me know if you discover some amazing combinations or if you have more tips to share? Good luck! x