A basic frittata recipe that can be made flavoursome with soy sauce and spices or more filling by chopping in sliced red and green peppers and mushrooms.
- 100g /1 cup diced onion;
- 25ml of water, and 1 tablespoon of water
- 1 teaspoon olive oil
- 3 eggs, beaten
- 2 teaspoons chopped fresh herbs, or 1/2 teaspoon dried
- Pinch of salt or to taste
- Large pinch of ground pepper or to taste
- 2 tablespoons of ‘farmer’s cheese’, which is soft white unripened cheese, or reduced-fat ricotta
- Drizzle oil in a shallow pan (skillet) and add onion over medium-high heat. Cover and cook until the onion is slightly softened. Uncover and continue cooking until the onion begins to brown. Sprinkle in a little water to prevent sticking and continue to cook until golden brown.
- Pour in the eggs, reduce heat to medium-low and continue cooking, stirring constantly with a heatproof rubber spatula, until the eggs start to set, about 30 seconds.
- Continue cooking, lifting the edges so the uncooked egg will flow underneath, until the egg is mostly set, about another 30 seconds.
- Now reduce the heat to low. Sprinkle your herbs over the frittata and season with salt and pepper.
- Spoon the soft cheese on top. Lift up one edge of the frittata and drizzle the remaining 1 tablespoon of water under it. Cover and cook until the egg is completely set and the cheese is hot, about 2 minutes.
- Slide the frittata out of the pan using the spatula and serve at suhoor.