Today is World Egg Day – a day that celebrates these delightful little packages of deliciousness that have inspired some exceptional savory and sweet dishes around the globe.
World Egg Day is celebrated on the second Friday in October. It was founded by the International Egg Commission (IEC) at a conference held in Vienna in 1996. The idea behind the day was raising awareness across the world, of the important place eggs have in human nutrition.
In celebration of Egg Day, TFN brings you the recipe of Olives and Mushroom Frittata that can be enjoyed anywhere anytime.
What’s in a name?? Everything if you ask the Italians. So you have Frittata, the Italian version of an omelet.
Easy to put together (it uses ingredients that are always available in a fridge in every home), it is a great dish to put together for breakfast or a filling snack (for those 6 pm hunger pangs). It rates high on the health quotient as well – as it has both protein and vegetables – taking care of two very important food groups.
It takes a little longer to make than an omelet, but on the plus side, it can be eaten cold as well, so you can make enough for 2 meals saving you the trouble of cooking a second time. Omelets must be had hot!
What is a frittata? Well, to most of us it will look like an omelet, albeit a baked one.
Where did it come from? Italy
Perfect for – breakfast or a quick snack
Prep + Cooking time: 30 – 40 minutes But you can make extra for 2 meals.
Recipe: Olives and mushroom frittata (for 2 foodies)
Equipment required: Non-stick frying pan, Oven with a grill facility.
What your fridge should have: Mushrooms, olives, garlic, eggs, any leftover vegetables
Ingredients (how much)
200 gms mushrooms (any kind that is handy)
2 tbsp sliced black olives
1 or 2 cloves of garlic (according to taste and size)
4- 6 eggs (depending again on the size of eggs)
2 -3 baby spring onions (depending on size)
Cooking oil (olive oil is best)
Salt and pepper (preferably fresh ground, but packaged is ok)
Method:
• Pour a little olive oil (one tbsp approx.) into the frying pan with oil and place over high heat on the stove. Add the mushrooms and slowly stir them till they start seating and become soft and brown. Drain away the liquid using a strainer and put them back in the pan – ensure they are not soggy.
• Add the olives and crushed garlic to the mushrooms and stir them well together – to get the garlic flavor well and truly infused into the mixture. Add salt and pepper to taste. Once the mixture starts to sizzle (should take 2-3 minutes, reduce the flame to low.
• Beat the eggs with a little salt while the mixture is on low flame and then pour the eggs onto the mushroom olives mixture.
• Let the eggs seep all the way to the bottom of the pan and keep stirring till most of the egg has reached the bottom and middle layers of the mixture on the pan.
• Keep separating the edge of the frittata gently from the side of the pan (use a little oil if needed, judiciously) and ensure that the bottom and sides of the frittata are not sticking to the pan. Continue this process till only the top layer of the frittata is still a little moist and the bottom and middle are solid (the bottom should look golden brown)
• Now move the pan to the oven and place it under the grill until it sets.
• Remove it from the oven/grill and serve it hot or after cooling it down to room temperature. Don’t forget to make wedge-shaped slices.
Best accompaniments – Bread (can be used as a sandwich filling), or with a simple cucumber tomato salad.
Substitutes: Baby spring onions can be replaced by leeks or chives. Even regular onions are ok, the taste will be different but just as good.
Leftover greens or vegetables can also be used as per your liking – bell peppers, peas, spinach, broccoli, all are good. Find more frittata and omelet recipes here.
Check Out Other Eggilicious Recipes Here:
Avocado On Toast With Poached Eggs
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