Best 3 Curried Pea Frittata With Fresh Tomato Chutney Recipes
Brighten your breakfast or brunch table with a vibrant Curried Pea Frittata, an easy and delectable egg dish packed with flavor. This frittata is a delightful fusion of spices, fresh vegetables, and creamy cheese, all held together by fluffy eggs. Alongside the frittata, indulge in a refreshing Fresh Tomato Chutney, a tangy and aromatic condiment that perfectly complements the richness of the frittata.
Additional recipes included in this article offer a variety of culinary adventures:
- **Savory Spinach and Feta Frittata**: A classic combination of spinach, feta cheese, and eggs, this frittata is a hearty and satisfying meal.
- **Roasted Red Pepper and Goat Cheese Frittata**: This frittata features roasted red peppers, creamy goat cheese, and a hint of herbs for a flavorful and colorful dish.
- **Zucchini and Corn Frittata**: A summery frittata bursting with fresh zucchini, sweet corn, and a touch of Parmesan cheese.
- **Loaded Baked Potato Frittata**: This unique frittata incorporates all the flavors of a loaded baked potato, including bacon, cheese, and sour cream.
- **Cheesy Bacon and Broccoli Frittata**: A comforting and classic combination of bacon, broccoli, and cheddar cheese, this frittata is a family favorite.
Whether you're looking for a quick and easy breakfast, a light lunch, or a versatile dinner option, these frittatas and chutney are sure to please. With their vibrant flavors and textures, they're perfect for any occasion.
FRITTATA WITH PEACHES AND CHERRIES
Provided by Giada De Laurentiis
Time 48m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Place the thawed peaches and cherries on a paper towel-lined plate to remove any excess juices. Set aside.
- In a medium bowl, whisk the eggs, milk, sugar, thyme, and salt until smooth. Stir in the fruit.
- Heat the oil in a 10-inch, oven-safe, nonstick skillet (without a rubber or plastic handle) over medium heat. Pour in the egg mixture and, using a wooden spoon, carefully distribute the fruit evenly in the pan. Sprinkle the cheese over the top and cook without stirring for 5 to 6 minutes, or until the edges start to set. Transfer the skillet to the oven and bake until the frittata is slightly puffed and the egg mixture has set, 25 to 30 minutes. Cool for 5 minutes. Using a silicone or rubber spatula, loosen the edge of the frittata and slide onto a platter. Cut into wedges and serve with maple syrup.
FRITTATA WITH TOMATO CHUTNEY
Provided by Food Network
Time 1h20m
Yield 6 to 8 servings
Number Of Ingredients 27
Steps:
- Preheat oven to 350 degrees F.
- In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.
- In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.
PEA & PASTA FRITTATA
Use up leftovers with this easy mint, pea and pasta frittata, which takes just 20 minutes. It keeps really well - pack into lunchboxes for the next day
Provided by Elena Silcock
Categories Dinner, Lunch, Pasta, Snack, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Heat the grill to its highest setting. Crack the eggs into a large bowl, whisk in the milk, then combine with half the cheese, the mint, cooked pasta shells and peas, and add a big pinch of seasoning. Melt the butter in a medium ovenproof non-stick frying pan over a medium heat. Tip in the pasta and egg mixture and leave to set for about 5 mins.
- Scatter the remaining parmesan on top and put under the grill for 10 mins until cooked through, then slide onto a plate. Cut into slices and serve with a green salad.
Nutrition Facts : Calories 597 calories, Fat 25 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 8 grams sugar, Fiber 7 grams fiber, Protein 36 grams protein, Sodium 1 milligram of sodium
Tips:
- Prepare the Chutney in Advance: The tomato chutney can be made up to 3 days ahead of time, allowing the flavors to meld and intensify. This makes it a great make-ahead option for busy weeknights.
- Use Fresh, High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your frittata. Use fresh, ripe tomatoes, fragrant curry powder, and creamy coconut milk for the best results.
- Don't Overcook the Frittata: The key to a tender and fluffy frittata is to cook it gently over medium heat. Overcooking will result in a dry and rubbery texture.
- Serve with a Variety of Accompaniments: Curried pea frittata pairs well with a variety of sides, such as fresh fruit, yogurt, or a simple green salad. You can also serve it with chutney, hot sauce, or your favorite dipping sauce.
Conclusion:
Curried pea frittata with fresh tomato chutney is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's packed with protein, vegetables, and healthy fats, making it a nutritious and satisfying meal. The fresh tomato chutney adds a bright and tangy flavor that perfectly complements the creamy frittata. With its easy-to-follow instructions and make-ahead options, this recipe is perfect for busy weeknights or weekend brunches. So, gather your ingredients, preheat your oven, and get ready to enjoy this flavorful and satisfying dish!
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