Masala frittata recipe
Take an omelette or frittata and add loads of great Indian flavour, plus some good old Cheddar. It's really good to get you going in the morning and nice served with some roasted cherry tomatoes on the side.
Ingredients
For the omelette- 2 tbsp olive oil
- 2 onions, sliced
- 200 g cooked salad potatoes, diced
- 200 g blanched cauliflower, cut into fairly small florets
- 1 garlic clove, finely chopped
- 1 tsp nigella seeds
- 1 tsp cumin seeds
- 1 tsp ground turmeric
- 0.5 tsp chilli powder
- 6 eggs, beaten
- 100 g mature vegetarian Cheddar or similar, grated
- 2 green chillies, very finely sliced
- 1 pinch each of sea salt and black pepper
- 100 g plain or coconut yogurt
- 1 small bunch of coriander, very finely chopped
- 1 lime, juice only
- 1 tsp light soft brown sugar or jaggery
Details
- Cuisine: British-Indian
- Recipe Type: Eggs
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 25 mins
- Serves: 4
Step-by-step
- Heat the olive oil in an ovenproof, non-stick (or cast-iron) frying pan. Add the onions and cook for about 10 minutes over a medium heat until they are soft and have taken on lots of colour.
- Add the potatoes and cauliflower, leave to cook for 3–4 minutes, then stir. Cook for another few minutes until the potatoes and cauliflower have crisped up and browned in places.
- Add the garlic and sprinkle in the nigella and cumin seeds. Add the turmeric and chilli powder and stir to combine, then sprinkle over the cheese.
- Season the eggs with plenty of salt and pepper, then pour them over the vegetables as evenly as you can.
- Preheat the grill to a medium heat. Cook the frittata for several minutes on the hob over a medium heat until the base is cooked through but it is still slightly soft on top.
- Sprinkle over the green chillies and put the pan under the grill until the frittata is lightly browned and puffed up.
- Blend the yogurt with the coriander, lime juice and sugar or jaggery. Season with plenty of salt.
- Serve the frittata cut into wedges, with the sauce.
This recipe is from The Hairy Bikers’ Veggie Feasts by Si King and Dave Myers. Published by Seven Dials in hardback at £22. Photography by Andrew Hayes-Watkins.
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