Frittata means fried, is an omelet in an Italian style. Here I have used some leftover salads and few beaten eggs to make a quick yummy breakfast. It can be also had as a tea-time snack. Grated cheese can be topped on the frittata and grilled in the oven to get a golden crust. Shredded and boiled chicken too can be included.
- 1 cup leftover salad (bell peppers, cucumber, onion, bean sprouts, boiled potatoes, carrots, spring onions, tomatoes, etc)
- 3 eggs, beaten
- salt and pepper to taste
- 1/2 tsp. garlic, chopped
- 2 tbsp. oil
Heat 1 tbsp. oil in a non-stick pan and sauté the garlic till they change colour. Then add the salad and sauté for a minute.
Mix the salad to the beaten egg along with the salt and pepper. Mix well to combine. Heat the remaining oil and pour this egg mix.
Cook on low flame for 3-4 minutes until set. Place a plate over it and carefully flip it over. Now again carefully place the flipped over frittata on to the pan and cook the other side for another 3-4 minutes till done.
Cut into portion size with a pizza cutter and serve as a tea-time snack or as a breakfast.
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