Potluck Frittata For Iftar
I hope this post finds everyone in good spirits and health! Aamiin! So, it’s day 6 and it’s time to NOT throw away the leftovers – right?
Ok. So in the spirit of Ramadan, I decided (prior to Ramadan) to not throw away any foods — it’s ok, we are all guilty of it — and instead “remake” the food into something yummy.
So today’s recipe is to make a Frittata!
Ok… some history…
The Italian word frittata derives from friggere and roughly means fried. This was originally a general term for cooking eggs in a skillet, anywhere on the spectrum fromfried egg, through conventional omelette, to an Italian version of the Spanish tortilla de patatas, made with fried potato. Outside Italy, frittata was seen as equivalent to “omelette” until at least the mid-1950s.
In the last fifty years, “frittata” has become a term for a distinct variation that Delia Smith describes as “Italy’s version of an open-face omelette”. When used in this sense there are four key differences from a conventional omelette:
- There is always at least one optional ingredient in a frittata and such ingredients are combined with the beaten egg mixture while the eggs are still raw rather than being laid over the mostly-cooked egg mixture before it is folded, as in a conventional omelette. Eggs for frittata may be beaten vigorously to incorporate more air than traditional savory omelettes, to allow a deeper filling and a fluffier result.
- The mixture is cooked over a very low heat, more slowly than an omelette, for at least 5 minutes, typically 15, until the underside is set but the top is still runny.
- The partly cooked frittata is not folded to enclose its contents, like an omelette, but it is instead either turned over in full, or grilled briefly under an intensesalamander to set the top layer, or baked for around five minutes.
- 6 eggs – beat eggs and put aside
- 4 small potatoes – boiled, peeled and sliced
- 1/2 cup of grated sharp cheese
- 1/2 cup Mozzarella cheese
- Any left over meats — in this recipe I used leftover chicken kebab’s. Chop into small pieces
- 1 tablespoon Olive Oil
- 1 tsp butter
- 1 cup boiled vegetables (I used frozen mixed vegetables)
- black olives sliced (just because I had some leftover)
- 2 tablespoons of cream cheese (this was needing to be used)
Putting the Frittata together:
- Heat skillet to low heat
- Add Olive Oil
- Add meat, tuna, chicken – or if you have none then skip this!
- Add the already boiled and sliced potatoes — layer then at the bottom of the pan
- Add veggies
- Add cheese’s
- Add Olives (if you have chopped parsley, cilantro or dill .. that works too!)
- Cover and simmer on low (super low) heat till it all melts.
- *If doing this for iftar – wait till about 5 minutes prior to iftar to pour the eggs
- when all is melted, pour in the eggs!
- Cover and simmer some more. Increase heat to low to medium
- Get a giant plate and flip it over!
- Voila – your Frittata!
Garnish with: Salsa, Tomato sauce, and a Hot Baguette
Insha Allah you will be full and not have wasted any of the leftovers in your fridge!