By Shreya Goswami
Loaded with the goodness of fish, eggs and veggies, this fish frittata recipe is easy to whip up and is quite filling too. Try the recipe tonight and dinner will be sorted, though with a breakfast dish.
1.5 cups cooked fish fillet, crumbled 6 eggs 1 onion, chopped 1 tomato, chopped ½ zucchini, chopped ½ red bell pepper, chopped 2 garlic cloves, finely chopped 2 green chillies, chopped 2 tbsp coriander leaves, chopped Salt, to taste 1 tsp black pepper powder 2 tbsp milk 2 tbsp oil
Place the fish, onions, tomato, zucchini, bell pepper, garlic and green chillies in a large bowl.
Whisk the eggs and milk in a separate bowl, then add to the bowl of fish and veggies.
Add the salt, black pepper and coriander leaves. Mix well.
Heat the oil in a cast-iron skillet or oven proof skillet. Pour in the frittata mix and spread everything around evenly.
Let the frittata cook until the sides begin to firm up. Place the skillet in a preheated oven and bake until the frittata top firms up. This should not take more than 10-15 minutes.
Take the skillet out and insert a skewer to check if the frittata is cooked through and through.
Let the frittata cool down a bit, then serve it with some bread, chutney and dip.