Curried Pea Frittata with Fresh Tomato Chutney
A fragrant Indian-inspired frittata featuring curry-spiced eggs, sweet peas, and Parmesan cheese, served with a quick homemade tomato chutney. This dish combines Italian and Indian flavors for a unique breakfast or brunch option.
Ingredients
- •1 container grape tomatoes
- •1 tablespoon dark brown sugar
- •1 teaspoon ground cumin
- •1 clove garlic
- •1 piece fresh ginger
- •8 large eggs
- •¼ cup Parmesan cheese
- •2 teaspoons curry powder
- •¼ teaspoon salt
- •3 tablespoons olive oil
- •2 whole green onions
- •1 cup frozen peas
- •thawed
Cooking Instructions
- 1.
Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.
10 min
- 2.
Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add green onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.
15 min
