Aswin makes a mean frittata. He found the recipe about a year ago and has been tweaking it since then. He has experimented with veggies, spices and even how long the frittata should cook. We've had it over weekends, taken it for brunches with friends and finally it has been given the green light to be posted.
Now let me tell you how luxurious this frittata feels when you've had a chance to sleep for an extra 45 minutes without any kid demanding your attention. No constant "Mommy, wake up" calls from the older one or the little one wanting to be nursed.
And then there is hot tea waiting with some Parle G. Yes, that's my favorite to dunk in tea anytime of the day! The house is smelling divine too. I ask and find there is a masala mushroom frittata in the oven. I take another sip of tea. Yes, this is what Sunday feels like!
What did you do for your weekend?
1/2 cup milk
1/4 cup chopped mushroom
1 small onion chopped
1 green chilli chopped
1/4 tspoon chilli powder
pinch of turmeric
1/4 tspoon cumin powder
1/4 tspoon fresh ground black pepper
2 tbspoon oil
handful of grated cheese
salt to taste
Heat the oven to 350 deg C. Butter a round 9inch pan.
Heat a pan with the oil and saute the onion for a couple of minutes. Then add the mushroom and cook for another 2-3 minutes. Add in the spices, salt and the green chilli and let it cook for a minute long. Set it aside to cool.
Break the eggs and whisk it. Now add in the milk, and salt and whisk till its fully combined.
Transfer the mushroom and onion mix to the pan, and pour the egg mixture on top. Now add the cheese on top and it's ready to be baked.
Put it in the oven and let it cook for 20-25 minutes depending on your oven. The frittata should be set.