From my Kitchen: Spinach and Brie Veggie Frittata

There is something very summery and magical about Frittatas. With its vibrant-coloured fresh vegetables and the gorgeous yellowness from sumptuous eggs, Frittata is an ideal breakfast or a healthy brunch option. I make Frittatas very often. All I have to do is raid the fridge for leftover veggies, cheese and other knick-knacks to cook up the ideal meal.

Today was an exceptionally chilly day. There was a tiny ray of sunshine that peeped through our windows in the morning but then it got all grey and cloudy again (yuck!). I was terribly bored of making the usual eggs and bread and superbly lazy to cook a proper lentils and rice meal and so dug a little deeper into my food choices and decided to make a Frittata.

At the supermarket yesterday, I got this gorgeous piece of soft Brie (with 90% reduced fat, of course) and some Mozzarella shavings. Got a fresh bunch of baby spinach and some yellow peppers. Usually a Frittata is made in the oven or broiler. I prefer to make in a non-stick pan, so that the base becomes crusty and the heat goes all the way through to the top, keeping the top soft yet well cooked.

Gorgeous Brie

Here is my version of Spinach and Brie Veggie Frittata

Ingredients:

• 3 whole eggs
• 3 egg whites
• 2 tbsp milk
• 1 medium-sized Onion – chopped
• 1/2 Yellow Pepper – chopped
• 4 Green beans – chopped
• 3 Spring Onions – chopped
• 1 cup Spinach – washed and chopped
• 2 cloves of Garlic – chopped
• 1/2 cup Arugula leaves – washed and chopped
• 2 Green chillies – chopped
• 1 tbsp of grated Mozzarella
• 1/4 cup of Brie – cut into pieces
• 1 tsp Red chilli flakes
• 1 tsp dried thyme
• a few fresh Basil leaves – chopped
• salt to taste
• 1 tbsp Olive Oil – to cook

To make the filling:

• Heat 1/2 tbsp of olive oil in a non-stick pan and add the garlic and chillies to it.
• Once slightly browned, add the onions. Once the onions turn slightly golden brown, add the Beans, Peppers, Spring Onions and sauté for about 2 minutes. Don’t cook the veggies completely or it will get soggy and loose its fresh texture.
• Add the chopped spinach and arugula to it and sauté till you see the leaves have wilted. Usually takes about 1 minute.
• Add the Red Chilli flakes, the dried thyme and the basil leaves to it.
• Take the filling out of the pan on to a plate.

The vibrant filling!

To make the final product:

• In a large bowl, add the eggs, whites, milk, salt and pepper and whisk till it turns frothy.
• In the non-stick pan, add the remaining 1/2 tbsp Olive Oil and keep it at medium heat, so it doesn’t burn.
• Pour the egg mixture in it. Leave it to set for a minute.
• Now line up the cut-up Brie pieces on the outer edge of the Frittata in a circle.
• Spread the filling in the centre and occupy any space left by the Brie cheese!
• Sprinkle the Mozzarella cheese on the top and add some pepper.
• Now sit back and watch the magic happen. The cheese melts, the egg bubbles up and the brie spreads its wings like a white butterfly.
• Put a flat spoon on the edges slightly, just so that the Frittata doesn’t stick to the pan.
• The entire process takes about 10-12 minutes to cook completely.
• Stick a toothpick to check the cooking, if it comes out clean, your Frittata is done!
• Cut up the Frittata in to slices.

Whisked Egg Magic

Frittata in the Making…

Pick up your favourite plate, place a piece of the Frittata on it, add some sweet chilli sauce and dig in!

Cheers!