I love to serve this fancy egg dish for brunch or on special occasions. It is packed with savoury flavours and its vivid colours set a bright festive mood for your meal. What makes a frittata different from an omelette is the way it is cooked. A frittata is cooked from the bottom first on the stove then the cooking source is changed to the top as you finish cooking it under the broiler. This means that no awkward flipping is required, and the ingredients will all stay set in place. If you are wondering why a little water is added, this useful trick was taught to me by my Cordon Bleu chef friend Carlos. The water will turn to steam when the egg mixture hits the pan which will act as a leavening agent of sorts. This will result in a fluffier frittata and reduce the chances of the mixture sticking to the pan.
- ¾ cup chopped ham
- ½ cup shredded mozzarella cheese
- ½ cup shredded medium cheddar, Swiss or Jarlsberg cheese
- ½ cup baby spinach chopped fresh
- ½ cup mushrooms thinly sliced
- ¼ cup red onion finely chopped
- ¼ cup red pepper finely chopped
- 1 tbsp water
- 1 tbsp butter
- Salt and fresh ground pepper to taste
- Preheat the oven to low broil.
- Mix all ingredients with a fork in a mixing bowl until well blended.
- Melt the butter in an oven-safe frying pan on the stove top set to medium-low heat. Non-stick pans work best.
- Pour the mixture into the pan and ensure that the ingredients are evenly distributed. Allow to fry for about 4-5 minutes.
- Transfer the pan to the oven. Place on the middle rack position and allow to brown slightly under the broiler. This should take about 2-3 minutes.
- Remove from the oven and let cool for a minute or two then serve with toasted artisan bread.