frittata for brunch!!!

 

hello peeps!

let’s see what’s for breakfast today ye!

nothing fancy la ths morning cuma i sempat buatkan sausages and red bean buns saja. well i woke at 3am..haaa awal kan! i think im the one yg suka ketiduran awal n i dont mind bangun awai..erkk actually the truth is i need to bake sicillian orange cake for a friend and she wants it this morning.. hahaha itulah yang sebenar benarnya ye! sebab dah bangun awai sempatla buatkan buns for our breakfast ni

anyhow enough of cake and buns ye!

dah merapu meraban ntah kemana dah ye! anyway what im gonna share with u today is a frittata recipe. heheh frittata ni lebih kurang macam omellete jugak tapi i suka buat sbb bila dh mkn as breakfast then buleh pulak di bawak ke lunch or if takmo makan pagi n tengahari makan sajalah for brunch.

o9k ths is one of my favourite frittata recipe..kenapa favourite? sebabnya slalu buat ni nak habiskan spinach tu! haiii i dunno know la org lain beli spinach byk mana tapi tiap kali beli spinach satu ikat tu tak buleh habis tau kat rumah ni. iyo laa saya hanya tahu masak tumis bayam bodo bodo tu je hahaha sbb tu kot my hubby tk sker spinach. so kan sebab nak suruh en suami makan spinach ini lah caranya ye hehehe

hokkay! here’s the recipe

ingredients

4 eggs

1/2 cup low fat milk

fresh spinach, rinsed, dried and torn into roughly 1-inch pieces (suka hati nak banyak mana)

2 slices of beef stripes

1/2 large onion, peeled and diced

1/2 cup grated cheddar cheese

salt, to taste

Preparation:

1. Preheat oven to 200°C.
2. Cook the beef stripes until crispy, remove it from the pan, drain on paper towels and set aside. When it's cool, roughly chop it into ¼ inch pieces — or just crumble it up.
3. Then sauté the onion for 2 to 3 minutes or until it's slightly translucent and put aside
4. In a glass mixing bowl, thoroughly beat the eggs until nice and frothy. Add the milk and stir until combined. Season to taste with salt.
5. Pour the egg mixture into the baking dish, add the cooked onions, spinach and beef stripes and sprinkle grated cheddar cheese on top.
6. Bake the frittata in the preheated oven for 15-20 minutes or until the egg is fully cooked (golden brown on top)

recipe credit to about.com culinaryarts

n here is the sicillian orange cake that i baked this morning…thank you nini for the order

sicillian orange cake recipe is here and buns recipe is here

the cake

 

yup! the cake that makes me want to eat and eat and eat all day long hahaha nasib baik dah petang masa siap bakar kek tu! if not harusla breakfast lunch and dinner wud be that cake kan! owh! im talking about the sicillian orange cake heheh

my all time favourite cake!

i’ve posted the recipe here!

tapikan apa salahnya nak taruk lagi skali kan! kan!  hahaha actually nak panaskan enjin nak update blog yang dah lama terbiar kering kontang nih! haiii tiap hari pasang niat nak update blog but tiap hari jugak tak terupdate! Anyhow i hope after this buleh lah update dengan jayanya ye!

hokkay here’s the recipe!

sicilian orange cake

ingredients

250 g lightly salted butter, at room temperature, plus extra for greasing

250 g caster sugar (i used 200gm)

4 medium eggs

1 1/2 tsp finely grated orange zest

250 gm self raising flour 

85 ml freshly squeezed orange juice ( i used 2 oranges)

For the icing:

125 g icing sugar ( i cuma sempat sprinkle icing sugar je)

5 tsp freshly squeezed orange juice ( tk taruk pun)

Method

Preheat the oven to 170C. Greased and line a 22-cm clip-sided round cake with non-stick baking paper. (i used 9” round pan)

Using an electric whisk, cream the butter and sugar together for 4-5 minutes until very pale. Beat in the eggs, one at a time, beating very well between each one, if necessary adding a spoonful of flour with the last egg to prevent the mixture from curdling. Beat in the orange zest. Add the flour all at once and mix in well, then slowly mix in the orange juice.

Spoon the mixture into the prepared tin and bake on the middle shelf of the oven for 45-50 (my oven 50-55) minutes or until a skewer, inserted into the centre of the cake, comes out clean. If it starts to brown too quickly, cover loosely with a sheet of lightly buttered foil.

Leave the cake, in its pan, to cool on a wire rack, then carefully remove the sides and base of the tin and peel off the paper. Put it onto a serving plate.

For the icing, sift the icing sugar into a bowl and stir in the orange juice until you have a spreadable consistency. Spread it over the top of the cake, letting it drip down the sides, and leave to set. Serve cut into slices, and store any leftovers in an airtight container.

source:-

bisousatoi