Potato & Basil frittata | The Veggie Indian

Its been a short and nice week. Working just for 3 days (Monday was Bank holiday and I am off on Fridays) really is fantastic! Although getting up in the morning still remains a challenge for me. When it was winters, I used to complain about the darkness which pushed me to be strapped to my bed and duvet. And now when the summers have finally arrived, I moan about the sunshine which doesn’t let me keep my eyes shut for a moment after 4 AM.. and hence I am always catching up on sleep.. talking about which, note to self- Order blackout curtains for the bedroom.. Or will that restart the winters cycle? Argghhh..

The fun part of being a blogger is that I can rant about all my stupid things here. To you. And spare my poor husband who anyway wouldn’t be too keen to be a part of this everyday charade of mine. At least you have an option to skip this and move directly to the recipe. Sweet S doesn’t.

Coming to the recipe. You would say- another eggs recipe! I know.. I know. My love for eggs is so evident in all my recent posts. As a Ovo-vegetarian, I find eggs to be the most satisfying and easy source of proteins for me. They are so quick to make and so versatile in the preparation. Although I have limited my intake of eggs from 6 to 3 days a week now, and trying to reduce it even further and bring other sources of protein in my diet… I still find it hard to get over them completely.

More egg recipes– Shakshuka w/ creamed spinach & kale | Baked eggs w/tomatoes, capsicum n spinach | Scrambled eggs w/ cottage cheese | Indian style scrambled eggs (Anda bhurji) | Indian style masala Omelette

And Frittatas are one of my favourite vehicles for eating eggs. You can add vegetables, cheese, and spices.. basically anything you like. I tend to eat eggs mostly as a breakfast dish but one of my favourite things to order in Europe are omelettes or frittatas for lunch. You know they are chock full of protein and often vegetables which is great for trekking along city streets. Plus, I really have to struggle in most part of the Europe to get a good vegetarian meal. Where I usually have two options- Cheese tomato sandwich or plain leaves salad. Like seriously Europe! You need to grow beyond that! Except Italy. And Spain. And Turkey.. Ohh sod it!

Anyway, frittatas do come really handy if I do get stuck anywhere since almost all the local cafes offer an egg based dish there. And they are happy to modify it too.

The other thing that makes these perfect for lunch is that I am often not ravenous this time, like I am for breakfast. I can take the time to allow this dish to come together and this particular version is a bit timely due to the potatoes. But it is SO worth it, we had this for lunch last weekend with some leftover Tomato beans rice aside. And it was so fulfilling, we almost dozed off on the couch.

So folks. This is a simple and relatively fast dish that is great for lunch, dinner, or even breakfast. All using ingredients you are likely to already have on hand. Make any changes you like. You may add sage instead of basil if you like. It goes well with potatoes too.

Recipe type: Savory, Breakfast
Serves: 2
Recipe level: Medium

What you need?

1 tbsp coconut oil
1 tbsp butter
2-3 baby potatoes, or any potato, thinly sliced
Salt and Pepper, as per taste
4 eggs, beaten
Fresh Basil leaves

How to make?

Over medium heat, melt the coconut oil if needed to coat your skillet. Add butter to it and let it melt. Preheat oven to 180C

Add the potatoes to the skillet, season with salt and pepper and cook for about 20 minutes, turning occasionally. Keep the flame very low.

Pour in eggs and let it cook for just a minute until eggs start setting up. Transfer to oven and cook about 5-6 minutes or till the eggs set up properly.

Top with basil and cook for an additional minute. Serve immediately.