I make a frittata dish at least once a week. They are really easy to make and you can serve them as breakfast, lunch or dinner.
I’m always trying out different frittata recipes (salmon, cabbage, sweet potatoes, etc.), but this is one of my favourites.
Many people consider okra a “slimy” vegetable and stay away from it. You can avoid most of the slimy texture if you know how to properly prepare it. The secret is not to stir the okra while cooking it. I owe this tip to my mom. She is a vegetarian and loves okra.
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Okra is also known as ladies’ fingers, bhendi, bhindi, bamia, ochro or gumbo. Okra is low in calories and has plenty of vitamin A, Thiamin, B6, C, folic acid, riboflavin, calcium, zinc and dietary fiber.
You can find okra in many Filipino traditional dishes like pinakbet, diningding, sinigang and adobo-style, or served steamed or boiled.
Eggplants come in different shapes and sizes. I like using either Chinese or Thai eggplant when making frittata, but you could try using any other kind of eggplants. The nutritious eggplant is rich in fiber, potassium, magnesium and antioxidants. Most of its nutritional benefits are obtained from the skin of the vegetable, so make sure you don’t remove the skin.
I must confess, I just recently discovered the buffalo ricotta cheese. It is fresh, unripened buffalo’s milk cheese. I find this cheese creamier and smoother than cow milk.
If simple and quick dishes are your thing, be sure to try this recipe
- 2 tbs. of coconut oil or olive oil
- ½ cup chopped shallots or red onion
- ½ tsp. garlic powder
- 1 tsp. of salt and fresh ground pepper to taste
- 1 tsp. of cumin or any spices you prefer
- 1 lb. of lean ground beef
- ½ lb. of fresh okra, sliced or whole with heads removed
- ½ lb. of Chinese eggplants, rounded sliced about ¼"
- ½ cup fresh buffalo Ricotta cheese or any types of grated cheese
- ½ cup of curly parsley, chopped
- ½ tsp. of dried oregano
- 1 dozen eggs, beaten
- ½ cup milk
- 1 tbsp. of soya sauce
- ½ tsp. of salt
- Heat the oven to 380F.
- Heat oil in large cast iron skillet over medium-high heat. Cook the onion, garlic, cumin, salt, ground pepper and ground beef until well browned.
- Add the okra and eggplant, cover and cook for 5 minutes or until wilted.
- Add the egg mixture and bake for 20 - 30 minutes.
- Once it's done baking, add the cheese, parsley and dried oregano
- Serve while still warm.