This baked egg dish Frittatas are so easy, similar to omelette, that you could eat one every day of the week. A frittata served both hot and cold, where flavourful ingredients are mixed with eggs and then baked (without folding) in a baking dish. A one-pan family dinner made with Spinach, Mushrooms, Broccoli and Black olives. It’s a delicious and filling recipe. The best part about a frittata is its versatility. You can use leftover ingredients in the fridge and put it into a frittata.
Fritata
Print RecipeIngredients
- 4 Eggs
- 10-12 Spinach leaves (palak)
- Salt as per taste
- 1 teaspoon black pepper powder
- 1 medium Onion
- 6 Mushrooms
- 2 tablespoons olive oil
- 6-8 florets Broccoli blanched
- 4 black olives
Instructions
- Break the eggs into a medium size bowl. Whisk just until the egg yolks and whites are blended.
- Add salt and black pepper powder and mix. Set the mixture aside.
- Half the onion, cut into thick slices. Quarter mushrooms.
- Heat olive oil in a non stick pan over medium heat, add onion sauté for 1 minute. Roughly chop spinach, chop broccoli.
- Add spinach leaves, mushroom and broccoli to the pan. Mix well.
- When the veggies are ready, transfer it to baking dish.
- Pour eggs mixture into dish.
- Arrange the olive slices on top and keep it in the preheated oven and bake for 15 minutes.
- Cut into wedges to serve warm or at room temperature.