Posts Tagged ‘eggs’

Potato, Red Pepper, and Feta Frittata

Monday, February 20th, 2012

1 large onion, diced
6-8 small red potatoes (about 12 ounces), diced
2 red peppers, diced
1 teaspoon fresh thyme, or 1 1/2 teaspoons dried
6 eggs, lightly beaten
4 ounces feta, crumbled

Preheat the oven to 400°.

Place a 10- to 12- inch oven-safe skillet (or sauté pan!) on the stove over medium-high heat. Coat the bottom with olive oil. When the oil is hot, add the onions and a pinch of salt, and sauté until the onions are translucent and starting to turn brown. Add the potatoes and another pinch of salt, and cook, stirring every few minutes, until the potatoes are browned and cooked through. Add the red peppers and the thyme – I like the red peppers still crunchy, but cook them for longer if you like softer peppers. Taste to adjust the seasonings.

Pour the eggs into the pan and stir the vegetables until the eggs are evenly distributed. Sprinkle the feta over the top of the frittata. Cook without stirring for 3-5 minutes until the eggs are set on the bottoms and sides, but the middle is still runny.

Put the entire pan in the oven and bake for 5 – 10 minutes until the eggs are completely set and beginning to pull away from the sides. Let the frittata cool for a few minutes and then slice it into wedges.

We like to serve frittatas with a simple green salad and a crusty piece of bread.

Mixed Dals with Eggs

Wednesday, August 11th, 2010

red gram (thoovar) dal – 1/2 cup
pink lentil (masoor) dal – 1/2 cup
green gram (moong) dal – 1/2 cup
garlic paste – 1 tsp
turmeric powder – 1 tsp
eggs – 4
mustard oil – 4 to 5 tbsp
tomato – 1, chopped
onion – 1 cup, chopped finely
green chilies, chopped – 2
salt to taste


  1. Wash all the dals, add enough water, garlic paste, and turmeric simmer till very soft. 
  2. (A pressure cooker will save time).
  3. Add salt and mash well.
  4. Hard boil the eggs, peel and prick with a tooth pick all over.
  5. (This is to prevent them from bursting while frying)
  6. Heat the oil in kadai. Add onion and fry tilllight brown.
  7. Add tomatoes and fry till they are reduced to a pulp.
  8. Add the eggs and continue frying till the eggs are roasted and the onion mixture is brown.
  9. Add chilies and about 1/2 cup of water.
  10. Add salt to taste. Simmer gently for 10 minutes.
  11. Add the dal. If the mixture is too thick, add a little water.
  12. Give one boil and remove from heat.
  13. Serve with steamed rice.

serves: 4

Boiled Eggs

Tuesday, May 26th, 2009

Here’s the Hello world of recipes 🙂


  • Eggs – as many as you need
  • Salt & Pepper to taste


  • Immerse the eggs in a bowl of water
  • Make sure that the eggs float a bit and they are a shade protruding above water.
  • Bring it to boil and keep boiling for 5-8 mins
  • Bring the bowl to the sink and pour cold water from the tap for a while and let the surface of eggs become as cool as poosible
  • Gently knock them on a hard surface – the kitchen platform – so that you see uniform cracks all across
  • Peal open at one point and you’ll find it easy to peal off the rest
  • Slice diagonally to four pieces
  • Sprinkle salt and pepper on top
  • Serve