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Stove Top Frittata

Stove Top Frittata

I eat with my eyes first and I prefer to have my eggs as well as any other dishes, highly seasoned. I also eat eggs at any time of the day, morning, noon, or night. It really doesn't matter.  I'll have it for breakfast, lunch or dinner. I prepared this egg for dinner, using a cast iron skillet. If you don't have one of these, you should definitely invest in one. It's rather heavy but it is versatile, can be used on the stove top or in the oven. I love Vidalia onions, they are sweet onions and they never make me cry when I'm slicing them. I usually cut big slices of onions, for taste as well as texture. I am a huge fan of bell peppers and incorporates them into my dishes frequently. You can use whatever veggies you like. There is no one way of preparing a frittata. You can add whatever veggies or even any meat that you desire. I may not be living in Jamaica but the Jamaican still lives in me, which is why I tend to ingredients such as scotch bonnet peppers in my dishes...and even in my eggs too.


Ingredients:
1/2 medium vidalia onions sliced
1/2 yellow bell pepper sliced or diced
1/2 red bell pepper sliced or diced
1/2 scotch bonnet pepper cut up
2 pegs of garlic diced
Handful of grape tomatoes cut in half
1 tblspn olive oil or coconut oil
4 eggs
Handful of parmesan cheese
Kosher salt and Cayenne pepper to taste


Directions:


Sautee Vidalia Onion, Bell Peppers, Scotch Bonnet Peppers, and Garlic in Olive or Coconut Oil. Add Kosher Salt if desired.



 Whisk eggs and pour into skillet. Cook for about 10 minutes on medium low heat or until egg sets



 Once eggs are set, sprinkle parmesan cheese over the top. Add cayenne pepper if desired.



Slice like a pie and serve or slide frittata onto a plate. I ate mine with water crackers.


Angelusciouauthenticdishes Angeline, A food enthusiast, has finessed the art of authentic Caribbean cuisine. She is author and editor of her website Angeluscious.com and fb.com/angelusciousauthenticdishes