This recipe has it all! Eggs, milk, potatoes, sausages, mushrooms and peppers come together into a hearty (and gluten-free) family dinner!
This recipe reminds me a lot of home.
As I’ve said before, the cook in our home was my mother, and it was up to her to have the dinner ready for our family of four (I’m not counting our numerous pets because they followed their own diet 🙂 ). But that was not the only thing my mom was responsible for. If I start counting all the things she had to do daily, this will be a very long post, so let’s just say that she had to do a lot. Inevitably, there were times when she was absent from home the whole day, and no cooking activity had been recorded in the kitchen until dinner time. Any other person would be at least troubled, but not my mom! She always had an ace up her sleeve!
And by ace, I mean an easy recipe with simple ingredients which can help you get dinner on the table without much thought. Such as this quick Spanish potato omelette (tortilla de patatas espanola), or a spaghetti recipe with simple tomato and bacon sauce, or this delicious Mediterranean vegetable orzo pasta (orzotto).
My mother’s omelet is something between an omelet and a frittata. And that’s because, until today, she makes it into a large frying pan, from start to finish, and she always uses potatoes! In fact, I don’t remember a single time in my childhood eating an omelet without potatoes in it! First, my mom heats a big frying pan with olive oil and fills it with potatoes (cut in sticks) and cooks them until they’re done. After that, she drains most of the oil and adds some beaten eggs, ham and peppers into the pan. When eggs are cooked from one side, she covers the pan with a large plate and with one rapid motion flips it over, and slides the omelet back into the pan, with the uncooked side facing down. That’s the Cretan way of cooking an omelet! I have simplified this procedure by baking the omelet/frittata into the oven, something that’s a little more time-consuming but easier and with less use of olive oil. Plus, you avoid the stressful flipping of the pan and the potential landing of the sizzling frittata on the floor, or even worse, on your body!
This recipe includes every food category, for a complete meal!
Eggs and sausage for protein
Milk and grated cheese for dairy
Fat from olive oil, sausage, and egg yolks
Potatoes for carbohydrates
Mushrooms and peppers for fiber. Feel free to add any other vegetables you like (are you thinking of broccoli? Me too!)
I usually boil the potatoes first, because this extra step makes them more tender. However, you can just bake them for about 30 minutes (time will depend on cut size) and then continue with the rest of the recipe.
Substitute sausages with ham or cooked chicken for a different flavor!
Instead of just peppers, add your favorite vegetable mix and create your own recipe!
Serve this frittata with a big bowl of green salad.
This frittata can also be served as a delicious brunch!
Mediterranean baked frittata with vegetables
Greek oven baked frittata
- 2.5-3 pounds (about 1250 grams) potatoes, cubed
- 7 oz (200 grams) sliced sausage or cubed ham
- ½ red bell pepper, cubed
- ½ green bell pepper, cubed
- ½ pound (250 grams) mushrooms, sliced
- ½ cup milk
- ½ cup grated parmesan
- 6 large eggs
- Salt and pepper to taste
- ¼ cup olive oil
- A casserole dish approximately 8x11 inches (20x28 cm) or a round pan 10 inches (25 cm) in diameter
- Preheat your oven to 360°F (180°C)
- Place the potatoes in a pot with salted water, bring to a boil and cook for 15-20 minutes, or until cooked (time will depend on the size of the cubes).
- At the same time, put sausage, peppers, and mushrooms into the casserole, drizzle with half of the olive oil and bake for 15 minutes (if you use ham, you will add it in the next step along with the potatoes).
- After potatoes are cooked, drain them and transfer them to the casserole. Add the rest of the olive oil, salt, and pepper, and mix well. Bake in the oven for about 15 minutes more.
- Put the eggs, milk, parmesan and some salt into a bowl and whisk until eggs are broken up. Pour the egg mixture over the potatoes and continue baking until set and not wobbly, about 20-30 minutes. Eat!
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