An Eritrean adaptation of Italian frittata loaded with tomatoes, green peppers, onions, and berbere, reflecting Italian colonial culinary influence.
Ingredients
-
6 eggs
-
1 tomato, diced
-
1 green pepper, diced
-
1 onion, diced
-
1 jalapeño, minced
-
1 tbsp tesmi or olive oil
-
1/2 tsp berbere
-
Salt and pepper
-
2 tbsp milk
Instructions
-
1
Beat eggs with milk, salt, pepper, and berbere in a bowl until well combined.
-
2
Heat tesmi in a non-stick skillet over medium heat, sauté onion, pepper, and jalapeño for four minutes.
-
3
Add diced tomato, cook for one minute, then pour in the egg mixture.
-
4
Cook on medium-low heat for five minutes until the bottom sets, then flip or finish under a broiler.
-
5
The frittata should be golden on both sides, slightly puffy, and set but still moist inside.
-
6
Slice into wedges and serve with bread and hot tea.
Did You Know?
Eritrea's Italian colonial period left a lasting mark on breakfast culture, and frittata is now considered a thoroughly Eritrean dish.