This breakfast frittata brings back lots of memories for me, it was something my dad would make us when we were kids.
It earned the name ‘daddy eggs’ in our house, and we loved it.
My dad still makes this breakfast frittata every week down in the valley when we go on a Friday.
He has a ritual of making the eggs, alongside spicy lamb sausage, and he makes his very own fresh garlic and olive oil paste which he slathers all over everything that goes in his mouth.
He is also partial to hot peppers, which he grows in the valley, and eats with breakfast every Friday.
His routine ends with a cup of coffee and a kit kat!
I can’t do chocolate in the morning, so I just enjoy my cup of green tea.
Tomorrow is Friday and we are going down super early as the temperature in the valley will be a high of 46°C (115°F).
We will go down for breakfast at about 5:30am and head back to Amman at around 9am when the temperature is forecast to ‘only’ be 38°C (100°F)!
Dad realized that we didn’t get sausages this week, he looked almost like he wouldn’t be able to deal with the change in menu!
I told him we’d find a way! Fingers crossed.
The main reason to go to the valley regardless of the dangerous temperatures is to collect the eggs.
We have about 15 chickens who are pretty prolific in their egg laying abilities.
We collect about five dozen eggs a week.
This provides us with the good challenge of too many eggs!
Between egg breakfasts, baking desserts and custards, and giving eggs away to friends and family we do our best to make our way through them.
Having chickens is really a fun thing, and of course you can’t get a fresher egg.
We just had 13 new chicks hatch this week!
Once one of the chickens gets broody we add a bunch of other eggs to her nest and wait for her to hatch them.
We put 15 eggs in total and got 13 new chicks.
Not too bad.
One nice thing about this breakfast frittata is that you can add the things you like to it.
Eggs are so versatile, and easy to prepare.
You can add cheese to this recipe for an extra special taste and richness.
You can add meats as well, the options are endless.
One of the challenges when making a frittata come of course when you need to turn it over.
Nothing worse than a torn or bent frittata!
One thing I try and do is to cover my pan intermittently so it allows the heat to stay in and cook the eggs through.
When I am ready to turn the frittata I slide it out of the pan onto a plate, and then flip it back into the pan so the uncooked side cooks.
You will come to love this simple yet very tasty recipe. The foolproof frittata, try it, you’ll love it!
Palestinian Breakfast Frittata
- 8 Eggs
- 4 Spring Onions chopped
- ½ cup Parsley chopped
- ½ cup Mint Leaves chopped
- 1 clove Garlic minced
- 1 Green Chili chopped
- 1 tsp Salt
- ½ tsp Cumin
- ¼ tsp Black Pepper ground
- 1 tbsp All Purpose Flour
- 4 tbsp Olive Oil
- Heat the olive oil on high.
- Crack the eggs into a bowl.
- Add all other ingredients.
- Turn heat to low.
- Pour mixture into hot oil.
- Cook until cooked halfway through, turn over, cook until done.