Three pepper and mushroom fritata

20080105_threepepperfritatatitle.jpg

20080105_threepepperfritatatitle Much as I love being on holiday, one of the downsides is that you get back home and there is nothing of any use in the fridge.  I got the habit from my mom to plan meals in the run-up to a family holiday in such a way that by the day we left there were tumbleweeds blowing around the fridge.  OK, I may not always manage that degree of success – there are usually a couple of things lurking – but still, when we got back fom skiing after Christmas we were both hungry and tired and not in the mood for grocery shopping. 

A quick inventory of the fridge revealed 4 eggs 2 bell peppers and some vintage mushrooms – so my mind turned immediately to fritata, one of my standby "let's use up those leftovers" dishes.  Here is the quick, easy and delicious result.

Paprika is made from dried and ground chile pepper capsicum annuum, which originated in southern Mexico and were brought to Europe by Columbus.  They soon migrated to Hungary which is today the country most traditionally asociated with paprika. The Szeged and Kalocsa regions of Hungary are the most well-known producers of sweet paprika. The Paprika Museum makes its home in Kalocsa, and the city celebrates its famous spice with the Paprika Festival each year in October.  I find the taste to be more subtle than some other chiles, and I particularly like the flavour that the smoked version gives.  Delicious!

THREE PEPPER FRITATA (serves 2)

Ingredients

4 eggs
half a red bell pepper, chopped into little cubes
half a green bell pepper, chopped into cubes
a handful of mushrooms, sliced
half an onion, diced
smoked paprika
milk
butter
salt and pepper

Method

Chop and slice the vegetables as described.  Beat the eggs together with about 50ml of milk and season with salt, pepper and a pinch of smoked paprika.  Add the chopped vegetables and mix well.

Pre-heat the grill in your over. Heat a knob of butter in your favourite omelette pan and when it is bubbling, pour in the egg mix.  Leave witout stirring until it bubbles and is beginning to turn brown at the edges.  Remove the pan from the heat and pop under the grill for a minute or two until the top is just set (make sure your pan is designed for this – no plastic handles or non-stick coatings!).

Serve with a fresh green salad.

Whb_2_yrs_2I'm submitting this post as my entry to this week's Weekend Herb Blogging, kindly hosted by Erin at Skinny Gourmet.

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  1. says

    paprika is one of my favorite spices and i’m ashamed to admit that i never knew it came from a chile pepper! thanks for the edification (and awesome recipe)!

  2. says

    This is something I will enourage Goon to try to make. He has to cook about three times a week now since, after a 12 hour day and an hour and a half commute, I’m totally useless. It sounds so easy yet filling, tasty and nutritious. Plus it appears to use minimal utensils – Goon washes up once a fortnight if we’re lucky.
    I may have to add some pancetta or another appropriate meat- twelve hours on your feet shouting at horrible teenagers brings out a bloodlust in a woman ;).

  3. says

    Hey, I know you do not like people who hang around and do not attribute (comment), but I have noting to say, sorry. Your recipes look delicious and your site is a delight. I love to frequent your site, without commenting, hope you do not mind too much.

  4. says

    Isn’t it amazing the way that smoked paprika can transform a dish from average to totally delicious?! One of my all time favourite ingredients. It looks yummy.

  5. says

    I tried to leave a comment on this before but ‘GREMLINS!!’ Better luck this time I hope. I love frittata but never make it with smoked paprika. After reading this I had an ‘of course’ moment and I can’t understand why I haven’t done it before. Back to the kitchen…

  6. says

    I am enjoying your blog and this recipe is an excellent idea. I will remember it when I have some leftovers and too tired to cook much.