For the love of frittatas

Vegetable Frittata
Prep time: 45 mins
Cook time: 10 mins
Roast/bake time: 20 mins
Serves: 1

Ingredients
90 gm herb roasted vegetables
4 eggs, whisked well
30 gm goat's cheese
3 gm salt
1 gm pepper
30 ml oil
For the herb-roasted vegetables:
50 gm green zucchini
50 gm yellow zucchini
30 gm red bell pepper
30 gm shallots
12 gm garlic
5 gm thyme
4 gm salt and pepper
40 ml oil
Method
Cut green zucchini, yellow zucchini, red bell pepper, shallots and garlic into cubes. Mix with chopped thyme, salt, pepper and oil, then place in an oven for 20 minutes at 165°C. Remove from the oven and let it cool for 10 minutes.
Heat oil in a hot skillet, then pour in the egg mix. Set the flame on medium and mix well until cooked.
Add roasted vegetables on top, along with goat's cheese, then place in the oven for two minutes.
Your frittata is now done and ready to serve.
Chef Ratan says: "Use coriander oil (fresh coriander, olive oil, lemon juice and salt blended well) for an enhanced flavour."

Frittata Muffins with Shredded Beef & Cheddar Cheese
Prep time: 20 mins
Cook time: 12 mins
Serves: 1

Ingredients
60 gm beef
3 eggs, whisked well
3 gm chopped parsley
10 gm shredded red cheddar
2 gm salt
1 gm pepper
Method
Braise the beef on a slow fire, then shred into slim strips.
Break the eggs into a bowl, then add shredded beef and chopped parsley; mix well.
Grease a mould with butter, then pour in the mixture and place in an oven for six minutes at 165°C; remove when done.
Put a little shredded beef and red cheddar on top of the muffins and place again in the oven for 6 minutes at the same temperature.
Remove and keep aside for 5 minutes, then remove from the mould to serve.
Chef Ratan says: "If you like rich flavours, you can sauté shredded beef with chopped garlic, sliced onion and a little soya sauce before preparing the muffins."

Frittata Loaf with Shrimp & Potato
Prep time: 45 mins
Cook time: 22 mins
Serves: 1

Ingredients
Baked potato cups (see recipe below)
10 gm butter
3 gm chopped parsley
3 eggs, whisked well
25 gm fresh shrimp
5 gm chopped tomato
3 gm chopped fresh jalapenos
For the potato mix:
100 gm shredded potato
20 gm chopped onion
1 whole egg
10 gm flour
5 ml lemon
4 gm salt
2 gm pepper
Method
Mix all the ingredients for the potato mix together.
Grease a rectangular-shaped mould with butter, then spread potato mix on all sides of the mould (so that after baking, it is shaped like a loaf).
Place in an oven for 10 minutes at 160°C.
When done, remove from the oven, add parsley and mixed egg into the baked cup and bake at the same temperature for 5 minutes.
Remove and add shrimp, chopped tomato and chopped jalapenos.
Bake again for 6 minutes at the same temperature. Remove the frittata loaf from the oven and keep aside for 5 minutes, before removing from the mould to serve.
Chef Ratan says: "For crispier potato cups, bake them for 8 minutes more. Also, for extra spice, marinate shrimp in Cajun seasoning before baking to enhance overall taste."

Truffle Wild Mushroom & Sage Frittata
Prep time: 45 mins
Cook time: 15 mins
Roast/bake time: 20 mins
Serves: 1
Ingredients
90 gm herb roasted wild mushroom
4 eggs, whisked well
40 gm feta cheese
3 gm salt
1 gm pepper
30 ml oil
For the herb-roasted wild mushroom:
150 gm mixed wild mushroom
30 gm shallots
12 gm garlic
3 gm thyme
2 gm fresh rosemary
5 gm fresh sage leaves
30 ml oil
Method
Cut and mix wild mushrooms, shallots and garlic, then mix with chopped rosemary, thyme, sage, salt and pepper and oil.
Place on a baking tray in an oven for 16 minutes at 165°C. Remove when done and allow to cool for about 10 minutes.
Heat oil in a hot skillet and pour in the egg mix.
Cook on medium flame and mix well till done.
Spread roasted wild mushroom on top, followed by feta cheese crumble. Place in oven for 2 minutes to melt the cheese. Drizzle with truffle oil, roll up, serve.
Chef Ratan says: "Truffle lovers can use truffle oil for the vegetables while roasting them as well as garnish the final dish with fresh truffle."