How to make Frittata With Caramelised Onions And Roasted Peppe -
The caramelised onions add a sweet note to the dish.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Eggs (अंडे), Onions (प्याज़ )
Cuisine : Spanish
Course : Snacks and Starters
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For more recipes related to Frittata With Caramelised Onions And Roasted Peppe checkout Poached Egg Tuna Burger, Egg Bhujne, Egg Vermicelli Cutlet, Egg Burger . You can also find more Snacks and Starters recipes like Topped Corn Panki Pulled Chicken Burger Eggplant Cutlets-Cook Smart Hawain Style Fruit Pancake
Frittata With Caramelised Onions And Roasted Peppe Recipe Card
Hindi: anda
You should always stack your fridge with at least a dozen of them. Why? Handiest food to have around! Kids are hungry? Make some egg sandwiches. Guests come in, make an egg curry or egg biryani. You are hungry? Poach an egg and have it topped with stir fried veggies – perfect protein source for the body! Check the freshness – keep a raw egg in a bowl of water. Fresh eggs will stay at the bottom while stale eggs stand on end or float.
Prep Time : 16-20 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Frittata With Caramelised Onions And Roasted Peppe Recipe
Eggs 4 large
Onions sliced 2 large
Red capsicums 1 medium
Yellow capsicum 1 medium
Salt to taste
Potato, sliced 1 medium
Black peppercorns crushed 8
Butter 1 tablespoon
Olive oil 1 tablespoon
Sugar 1/4 teaspoon
Spinach leaves (palak) chopped 20-25 leaves
Method
Step 1
To roast the capsicums, cut in half lengthways and remove the seeds. Place the halves, cut side down, on a baking sheet and grill until the skins blacken and blister. Remove, cover loosely with aluminium foil and leave to stand for ten minutes. Peel away
Step 2
Boil three cups of water in a deep non stick pan. Add the salt and potato, cover and cook till tender. Drain and set aside to cool. Peel, halve lengthways and slice the potato. Whisk together the eggs, salt and crushed peppercorns in a bowl. Melt the butter in a non stick frying pan. Add the olive oil. Add the onions and sugar. Sauté until the onions are browned and caramelised.
Step 3
Add the spinach and potato and sauté for another one minute. Cover and cook for two to three minutes. Arrange the vegetables at the bottom of a non-stick frying pan. Pour the whisked egg over the vegetables. Add the roasted peppers, cover and cook for fifteen to twenty minutes shaking the pan often, until the bottom of the frittata is lightly browned.
Step 4
Slide the frittata onto a large plate, turn it over and slide it back into the pan to cook the other side. Cook for further two minutes. Transfer onto a large plate and cut into wedges when slightly cooled.
Step 5
Serve immediately.
Nutrition Info
Calories : 215 Kcal
Carbohydrates : 13.5 gm
Protein : 8.2 gm
Fat : 13.4 gm
Other : 1.2
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
