Monday, 17 March 2014

Ham & Vegetables Frittata


My son loves ham, mushroom and eggs. In my effort in trying to incorporate more vegetables in his diets (He dislikes vegetables in general!), I am always on a lookout for interesting ways to cook the vegetables. One way which I found online is doing frittatas, improvising it to fit my son's palate.

So what is a frittata?

It is basically like an egg-based Italian dish similar to an omelette or crustless quiche, enriched with an additional ingredients such as meats, cheeses, vegetables and/or pasta.

Here's the recipe...


Ham and Vegetables Frittata - Serves 2 - 4

4 large eggs
2 slices of ham, sliced
3 - 4 shitake mushrooms or fresh button mushroom, sliced
1/4 red onion (can also use yellow onion), chopped finely
1/2 carrot, sliced finely
1/2 cup buttermilk or full cream milk
Cheese of your choice, grated
1 tbsp. butter
2 handful of pasta (of your choice)
4 tbsp. of pasta sauce (tomato-based)
Pepper and salt to taste


Directions

Cook the pasta in a pot of boiling water with a little salt. When cooked, drain the water and wash the pasta with cold water. Drain and set aside.

Heat up frying pan (I'm using the Happycall pan, so must heat both side. Please adjust heat according to your pan) using small to medium heat. When heated up, add butter and onion and fry until fragrant. The onion should look slightly translucent.

Add in the carrots and fry about 2 mins. You can close the pan to sauté for a while so that the carrot can soften. Add in the mushroom and ham. Stir fry for a min.

Add in the pasta and the pasta sauce. Fry for a while, close the pan to simmer.

Meanwhile in a medium bowl, add the eggs, buttermilk, salt and pepper (according to personal taste preference) and beat the eggs to a frothy mixture.

Pour the mixture into the pan and spread it evenly. Close pan to cook the omelete for about 2 – 3 mins, flip the pan and cook the other side for another 1 – 2 mins till brown on both side.

Serve hot with mayo or sour cream (if desired).