Indian-Spiced Frittata
I love a good frittata. There's something so satisfying about frying up whatever ingredients you fancy, covering them in a lovely egg blanket and letting the grill crisp the top up - delish!
This incarnation is India-inspired with garam masala and mango chutney providing the big flavour punches and garlic and lime giving the background notes. The bulk of this dish is made up of savoy cabbage which is not only perfectly in season this time of year but is, for me, an unrated hero of the kitchen. This is a great brunch dish and it can be served hot or cold so make a big batch and enjoy!
Indian-Spiced Frittata
oil
Heat a drizzle of oil in a large frying pan over a medium heat. Add the onions and carrot and fry for 5 minutes or until starting to soften. Add the garlic and garam masala and fry for 2-3 minutes. Stir in the mango chutney.
When the mixture is jammy, add the cabbage with a splash of water (the cabbage will fill the pan) and turn up the heat. Stir-fry until the cabbage wilts and fits the pan more easily (4-5 minutes).
In a large jug, beat the eggs with the milk and lime juice. Season, then pour the mixture evenly over the cabbage, filling in any gaps. Turn down the heat to low and simmer for 10 minutes. The egg should be set at the bottom but remain quite runny and liquid on top. Heat the grill to medium.
Put the pan under the grill for 3-4 minutes until the egg sets and is golden. Keep an eye on it so it doesn’t overcook then serve.
This incarnation is India-inspired with garam masala and mango chutney providing the big flavour punches and garlic and lime giving the background notes. The bulk of this dish is made up of savoy cabbage which is not only perfectly in season this time of year but is, for me, an unrated hero of the kitchen. This is a great brunch dish and it can be served hot or cold so make a big batch and enjoy!
Indian-Spiced Frittata
Serves 4
oil
2 red onions, finely sliced
1 carrot, peeled and finely diced
2 garlic cloves, finely chopped
1½ tbsp garam masala
2 heaped tsp mango chutney
200g savoy cabbage, finely shredded
8 medium free-range eggs
100ml almond milk
Juice 1 lime
Sea salt and freshly ground black pepperHeat a drizzle of oil in a large frying pan over a medium heat. Add the onions and carrot and fry for 5 minutes or until starting to soften. Add the garlic and garam masala and fry for 2-3 minutes. Stir in the mango chutney.
When the mixture is jammy, add the cabbage with a splash of water (the cabbage will fill the pan) and turn up the heat. Stir-fry until the cabbage wilts and fits the pan more easily (4-5 minutes).
In a large jug, beat the eggs with the milk and lime juice. Season, then pour the mixture evenly over the cabbage, filling in any gaps. Turn down the heat to low and simmer for 10 minutes. The egg should be set at the bottom but remain quite runny and liquid on top. Heat the grill to medium.
Put the pan under the grill for 3-4 minutes until the egg sets and is golden. Keep an eye on it so it doesn’t overcook then serve.
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