Friday, December 2, 2011

Tuna Pizza Frittata with Grated Cottage Cheese


In case you hadn't noticed, some of our food images here come in shades of blue. You see, the personal cook has taken a liking to cooking at dawn, sometimes even way before the cock crows. That poses a major lighting problem.

So henceforward we shall have to endure some images here that look like vampires took them at the break of dawn.

Sigh.

So here's another one of those dishes in shades of blue. We originally called it an omelette but it isn't folded like a traditional omelette. It looks more like a frittata but even that isn't an accurate term. I think Italians who originally created the dish traditionally come up with a thicker egg dish.

After a lot of thought, we've decided to just go for the term frittata. It's the closest match to the look of the dish. :D

Ingredients:

2 eggs
1 canned tuna
1/4 cup grated cottage cheese
1/4 bell pepper, thinly sliced
3 stalks spring onions, cut lengthwise
1/4 tsp. oregano leaves
Black pepper
Cayenne powder
Salt

Procedure:

1. Beat the eggs and add the tuna.

2. Add black pepper, oregano leaves, salt and cayenne powder. Mix well.

3. Pour mixture into a non-stick pan, allowing it to cover the entire pan's surface.

4. Arrange the bell pepper and spring onions on top of the mixture.

5. Cook in very low heat.

6. Remove from heat once the texture is almost dry.

7. Top with grated cottage cheese and serve. Serves 3.

Wife's Verdict:

You know why I added pizza into the recipe title? It's because the dish surprisingly tastes like pizza which led me to conclude that the bell pepper is a key ingredient that makes pizza taste the way it does.

Of course the tuna and egg were the real key ingredients. Another theory I'd like to propose for egg dishes is that they taste best when the amounts of filling and eggs are almost equal but not quite. There was a great deal of tuna here but not too much to overpower the egg.

The cottage cheese didn't lend a strong taste but the texture gave a perfect break from the smoothness of the egg.

I'm mighty proud of this recipe. It tastes good, looks good and is one of Jan's originals.

Jan's Quip: "You mean I need to wait for the light of day before cooking?"

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