Life. Love. Food

Mushroom and Tomato Frittata

Like every blogger, I often hit those writing blocks when I just do not know what to post next.  To get over that, I usually turn to various food blogs or scroll through some of my fellow foodie’s IG feeds for some inspiration. This usually works perfectly! No sooner am I done surfing than I am bubbling over with new recipe ideas to try out.

One of my most inspirational foodie feeds on Instagram is Miss Mandi Throwdown by Mandi Sarro . She can really throw down some serious dishes!!!! From what I noticed about her, she likes her meals really wholesome, just as I do. And like any other African lady, she often incorporates the previous day’s meals into the next day’s meal but in really creative ways. Nothing goes to waste! I like that so much. One way she does this is by making a frittata. I decided to give this a try and I am blown away.

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PREP 15 mins      COOK 15 mins     READY IN 30 mins      Serves: 4

My Frittata Ingredients

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1 tablespoon vegetable oil
1/2  green bell pepper
1/2 ripe tomato, finely diced
1/2 green onion, finely diced
6 mushrooms chopped
3 eggs
2 tablespoons whole milk
1 pinch salt and ground black pepper to taste

Heat some vegetable  oil in a frying pan over medium heat. Whisk the eggs with the milk until they are just mixed. Pour the eggs into a frying pan then immediately add the sliced onions and tomatoes. Let this stay on medium-low heat.

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When the eggs begin to set, add the mushrooms and your coriander. Let this stay on the heat for about 1 minute. To complete the cooking process, put your  pan in  the oven at 300 degrees for 5 minutes.

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As for me, I had a problem with my oven so in the typical Kenyan spirit resilience, I decided to improvise. I used hot coal embers to get my frittata done. I put  them on a lid with the pan underneath. It took a bit longer, 15 minutes, but the end result was just as spectacular. 🙂

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Frittata that is cooked will be firm to the tough and should have detached from the sides of the pan

When the frittata is ready, it will be firm and it will peel off the sides of the pan. Take it from the pan and slice it up.

Ever wondered what the gods eat?? This is it right here:

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It was moist, so rich, perfectly cooked and very wholesome. Just like Miss Mandi, you can incorporate anything in your frittata. You can use some spinach, potatoes, pasta, ptoatoes, carrots or even sausage. It all comes down to your creativity and your preferences.

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Ready for a flavor punch? This is frittata for you 🙂

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Stay happy 🙂

Download the full recipe here:

Kaluhi's Kitchen Recipes

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  1. irene

    love ur blog 😉

    • kaluhiskitchen

      I heart you too 😉 <3

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