Are you ready to tantalize your taste buds with a burst of flavors? Dive into the world of Indian cuisine with our Curried Pea Frittata, a delightful twist on the classic frittata that combines the richness of eggs with the vibrant spices of curry. This dish is not only quick to prepare, taking just 35 minutes from start to finish, but it also offers a healthy and satisfying meal perfect for any time of the day. Pair it with a refreshing fresh tomato chutney, and you have a dish that will impress your family and friends. Get ready to elevate your breakfast or brunch game with this irresistible recipe that will leave everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 6 large eggs
- 1 cup frozen peas
- 1 teaspoon curry powder
- 1 onion, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil
- 2 tomatoes, diced
- 1 tablespoon cilantro, chopped
Instructions
- Begin by gathering all your ingredients on a clean surface. This includes the eggs, frozen peas, curry powder, chopped onion, salt, pepper, olive oil, diced tomatoes, and chopped cilantro.
- In a medium bowl, crack the 6 large eggs and whisk them together until well combined. Season with salt and pepper to taste. Set aside.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Stir in the 1 teaspoon of curry powder into the sautéed onions and cook for an additional minute to allow the spices to bloom and release their flavor.
- Add the 1 cup of frozen peas to the skillet, stirring them into the onion and curry mixture. Cook for about 2-3 minutes, allowing the peas to thaw and heat through.
- Pour the whisked eggs over the pea and onion mixture in the skillet. Gently stir to combine all ingredients, ensuring the peas and onions are evenly distributed throughout the eggs.
- Reduce the heat to low and cover the skillet with a lid. Allow the frittata to cook for about 10-15 minutes, or until the edges are set and the center is just slightly jiggly. Check occasionally to avoid overcooking.
- While the frittata is cooking, prepare the fresh tomato chutney. In a small bowl, combine the diced tomatoes with the chopped cilantro. Add a pinch of salt and mix well. Set aside to let the flavors meld.
- Once the frittata is cooked, remove the skillet from heat. Let it cool for a couple of minutes before slicing it into wedges.
- Serve the curried pea frittata warm, garnished with a dollop of the fresh tomato chutney on the side. Enjoy your delicious Indian-inspired dish!
Tips
- Ingredient Prep: Make sure to have all your ingredients prepped and ready to go before you start cooking. This will streamline the process and ensure that everything comes together smoothly.
- Whisk Well: When whisking the eggs, make sure to beat them until they are fully combined and slightly frothy. This will help create a light and fluffy texture in your frittata.
- Sautéing Onions: Don't rush the sautéing process. Allow the onions to become translucent and fragrant, as this will enhance the overall flavor of your frittata.
- Cooking Temperature: Keep the heat on low once you pour in the eggs. This gentle cooking allows the frittata to set evenly without burning the bottom.
- Checking for Doneness: The frittata is done when the edges are set and the center is just slightly jiggly. Remember, it will continue to cook a bit after you remove it from the heat.
- Fresh Tomato Chutney: For an extra kick, consider adding a splash of lemon juice or a pinch of chili flakes to your tomato chutney. This will add a refreshing zing that complements the frittata beautifully.
- Serving Suggestions: Serve the frittata warm or at room temperature, and feel free to garnish with extra cilantro or a dollop of yogurt for a creamy touch.Enjoy your culinary adventure with this delicious Curried Pea Frittata!
Nutrition Facts
Calories: 220kcal
Carbohydrates: 12g
Protein: 14g
Fat: 13g
Saturated Fat: 4g
Cholesterol: 310mg
