Friday, June 12, 2015

Green Peas and Beans Mini Frittata

I woke up today in the morning, made breakfast for my husband and after he left I made a delicious mango custard. Its totally yummilicious!!! Then I saw one poor mango was left in solidarity in my fridge after I made mango yogurt. It started to become depressed and her skin started to wrinkle very fast so to take her sorrows away...I turned her into a beautiful dessert. Currently it is being chillied in the fridge, and in the afternoon I will whip up some cream and serve it after lunch. It will be perfect!!!!

How to cook Green Peas and Beans Mini Frittata

For the breakfast I made this simple mini egg frittatas, which is simple as hell and takes very little time to make. I spread some cream cheese on the bread and packed two of the frittatas with them. Breakfast will be delicious I bet. I stored the rest of the frittatas in the fridge which will be good for more 2 days, and one day's of effort will give me some more minutes to sleep in the morning!!!:)

How to cook Green Peas and Beans Mini Frittata

Frittatas are actually baked eggs and its Italian. You can almost put anything of your choice in there. Then bake it and its done. Its that simple. :)

How to cook Green Peas and Beans Mini Frittata


Green Peas and Beans Mini Frittata
Makes 8-10

How to cook Green Peas and Beans Mini Frittata
Ingredients:

  • 10 large eggs
  • 1/4 cup whole milk
  • 1 tbsp melted butter
  • 2 tsp melted butter for greasing
  • 2 tbsp grated mozzarella / parmesan cheese
  • salt & pepper
  • 1/2 cup boiled green peas
  • 1/4 cup some French beans - chopped
  • a handful of chopped fresh coriander leaves
  • 1 tbsp your choice of spicy sauce or chutney ( I have used schezwan chutney)
Method:
  • With the help of a hand blender or wire whisk blend eggs and milk, until it becomes creamy and frothy.
  • Add in butter, cheese, salt and pepper. Blend again, until the butter and cheese is incorporated perfectly.
  • Grease the ramekins or the muffin tray with the melted butter.
  • Put the green peas, beans and chopped coriander leaves into the ramekins or muffin trays.
  • Pour the egg mixture over them, almost to 3/4 of the size. They will puff up.
  • Bake at 350F for 12-15 minutes or until the eggs firm up nicely in the center.
  • Serve hot with some grated cheese or spicy chili sauce on top.

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