The basic frittata recipe that works with any vegetables, cheeses and spice. I’ve caught it on my-happyfood.livejournal.com, only simplified and modified in my own way. Many thanks to happyfood for beauty, inspiration and cosiness. And I’m sorry about my abrupt cooperation ending a long ago. Strange things happen.
1 spring onion, finely chopped
4 medium potatoes, cooked, peeled and chopped
1 fresh chili pepper, cored and finely chopped
2 cloves of garlic, peeled and finely grated/crushed
1/2 cup milk
100 g feta cheese, diced
1/3 teaspoon pepper blend (black, white, green and pink peppercorns)
1/2 teaspoon herbs de Provence
1/4 teaspoon turmeric
pinch of salt
- Preheat the oven to 200°C/400°F. Grease 1 medium-sized baking dish or, in my case, two 5 cm deep 12x17cm heatproof glass dishes.
- In a medium bowl, using a fork, lightly whisk the eggs and milk. Add herbs, turmeric, freshly ground pepper blend and salt. Mix well.
- Transfer the chopped spring onion to the prepared baking dish(es). Cover with potato slices, chili, garlic and feta. Pour the egg mixture over. Season with more pepper if needed. Sprinkle with turmeric, if desired. Bake about 15 minutes until golden. Remove from the oven, let cool for a few minutes and serve.