By Marzia Shamsi

 

It is Ramadan time and we all are looking out for some easy yet nutritious iftar & suhoor ideas as working parents and in general to avoid being stuck in the kitchen all day and to focus more on prayers & ibadat that surrounds the purpose of the holy month. Here’s one of my most favorite yet very easy recipe that can be served in iftar or suhoor.

Here is a little introduction of our today’s recipe frittata which is Italian word that derives from friggere and roughly means fried. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.It is also known as an open faced omelette. This recipe can be served with fresh baguette bread or simply on its own. This recipe is a combination of protein, starch, iron & fibers.

Ingredients

  • 6 eggs
  • 1/4 cup (60 ml) milk
  • 1 cup (250 ml) grated cheddar & mozzarella cheese
  • 2 onions, thinly sliced
  • 2 to 3 (medium size) thinly sliced potatoes
  • 4 oz (115 g) white button mushrooms, sliced
  • 3 tablespoons (45 ml) butter
  • 2 cups (500 ml) baby spinach
  • 2 to 3 smoked sausages (halal)
  • Cherry tomatoes cut in half
  • Salt, pepper & onion powder.

Method

  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter a 20-cm (8-inch) square baking dish. Set aside.
  • In a large bowl, combine eggs and milk with a whisk. Add cheese. Season with salt and pepper. Place bowl aside.
  • In a large non-stick skillet, brown onion and mushrooms & chopped sausages in butter over medium heat remove and set aside.Season with salt and pepper. Add spinach and continue cooking for about 1 minute, stirring constantly.
  • Pour mushroom mixture into egg mixture & layer the skillet with thinly sliced potatoes then adding the sautéed mixture over it. Stir well and pour into baking dish. Bake the frittata for about 25 minutes or until lightly browned and puffed.
  • Cut frittata into four squares and remove from dish with a spatula. Place on a plate and voila, it is ready to serve warm or cold.

About the Author:

Marzia Shamsi is a single mother to two lovely kids. Brought up in the UAE, a Canadian resident originally from India. A professional chef out of house while at home her first and last name is Mom. An amateur blogger who’s just started out, Marzia loves to share her thoughts and knowledge and dreams of owning her own restaurant some day.