Sun-dried Tomato and Carrot Stovetop Frittata

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Yes, those are not omelettes. No, omelettes and frittatas are not the same.

According to my best friend (it’s Wiki this time), there are four key differences between a frittata and a conventional omelette.

1. Optional ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Frittatas can hold a deeper filling and yield a fluffier result.
2. The mixture is cooked over a very low heat, more slowly than an omelette, until the underside is set but the top is still runny.
3. The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under a broiler to set the top layer,or baked for around five minutes.
4. Unlike an omelette, which is generally served whole to a single diner, a frittata is usually divided into slices.

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So you see I’m not being a food snob! There are real tangible distinctions between a frittata and an omelette!

But of course there are similarities too. Besides the glaringly obvious fact that both are made of eggs, frittatas and omelettes are easy, utterly delicious, and extremely versatile. Frittatas can be vehicles for almost any veggies, cheeses, or meats you happen to have around. When you have leftovers, you can make frittatas. When you have random ingredients and no recipe in mind, you can make frittatas. Heck even when you have egg cravings you can make frittatas!

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What may come as a shocker to most is the sheer amount of eggs required in this recipe. “The cholestrol!!” was a comment on my instagram post. While it’s true that egg yolks have a lot of cholesterol – and so may weakly affect blood cholesterol levels – eggs also contain nutrients that may help lower the risk for heart disease, including protein, vitamins B12 and D.For most people, cholesterol in food has a much smaller effect on blood levels of total cholesterol and harmful cholesterol than does the mix of fats in the diet. In fact moderate egg consumption – up to one a day – does not increase heart disease risk in healthy individuals and can be part of a healthy diet.

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And what better a dish to make when you have a non-stick pan? The thing about frittatas is that it can only be made using non-stick pans. Essentially a one pan dish, you have to be able to cleanly remove the frittata wedges from the pan, or else it’ll just look like some scrambled eggs-y mush. Tefal’s Comfort Touch Sauté-pan comes in real handy here. Not only does it boast Tefal’s signature non-stick qualities, its raised sides allow for more fillings, a thicker frittata, and neat straight edges. I must admit it was a breeze cooking this frittata with the sauté-pan. Easy and fantastic as a light meal, I guess frittatas will be making more of an appearance in my house!

Sun-dried Tomato and Carrot Stovetop Frittata (serves 4-6)

1 tablespoon olive oil
4 cloves of garlic, minced
2 carrots, diced
2 onions, diced
2 tomatoes, diced
1 jar of sun-dried tomato, drained and roughly chopped
8 eggs
1/2 cup milk
3 teaspoons soy sauce

1. Whisk the eggs, milk and soy sauce till lots of air bubbles are formed.

2. Pre-heat the sauté-pan. Over medium-high heat, sweat the garlic and olive oil a little before adding in the carrots and sautéing for 2-3 minutes. Add the onions to the pan, sweat them for a minute, then add the remaining vegetables and sauté for 5-7 minutes until the vegetables are tender and any moisture has evaporated.

3. Pour the egg mixture into the pan and give it a stir. Make sure the egg mixture covers the vegetables. Put the lid on the pan and cook the egg for 10-15 minutes, depending on the size of your pan. The frittata is ready when a toothpick stuck into the middle of the egg comes out clean.

4. Remove the egg from the pan and cut into 8 wedges. Serve immediately.

VARIATIONS
Dairy-free – replace milk with coconut or nut milks.

More savoury – throw in a handful of parmesan cheese into the egg mixture.

More substantial – replace a carrot with some chickpeas or cannellini/white/kidney beans.

Spicy – add 2 tablespoons of chilli flakes when sautéing the vegetables, and add a few dashes of tabasco into the egg mixture.

Other fillings – any kinds of fillings, meats or vegetables, can be used in frittatas. Just make sure that there is enough egg mixture to cover the the ingredients.

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