Happy New Year folks!

So yesterday, I became the proud owner of a kick-ass 10.5″ cast iron skillet! I’ve always wanted to own one of these babies, they go flawlessly from the stove into an oven. And they last decades if properly cared for, making these the perfect heirloom to pass on to future kitchen aficionados in the family.

And to properly welcome this skillet into my own, I decided to make a Frittata for breakfast this morning.

A Frittata is an Italian Omelette and literally means ‘fried’. The difference between a frittata and an omelette is that an omelette is usually flipped and served closed. The frittata is never flipped, and goes through a two stage cooking process: over the stove, and baked in an oven.

These frittatas are very flexible on the ingredient list, you can practically put any vegetable or meat in these, any herbs, any spices and make them unique each time. And they still taste right!

Today, I went with potatoes, capsicum, onions, spring onions, spinach and tomatoes. I also spiced them with indian spices, making this frittata slightly ethnic. Fabulous!

Now to make a frittata, a cast iron pan is traditional, but you can make them with any pan that can be used inside an oven (no plastic handles!). But while using a cast iron pan, remember two things: Use a dishcloth to hold the handles and remember that the cast iron retains heat. So remove the pan before the egg looks fully done. It will continue to cook in the pan.

Try this healthy and simple breakfast, perfect for those cold, cozy Sunday mornings.

You may flavour the potatoes first if needed. I tossed them with a pinch of salt, turmeric and red chilli powder. Cook covered over medium heat, stirring them occasionally to prevent burning.Ensure that the potatoes are cooked through before adding the rest of the ingredients.Pour in the eggs on the cooked vegetables. And once the bottom is cooked, cook under a broiler to set the top.Serve hot!