CURRIED PEA FRITTATA WITH FRESH TOMATO CHUTNEY
Provided by Rozanne Gold
Categories Food Processor Egg Tomato Breakfast Brunch Broil Sauté Vegetarian Quick & Easy Low Cal High Fiber Dinner Lunch Buffet Curry Pea Summer Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- 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.
- 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.
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Khawaja Talha
[email protected]This frittata was easy to make and very tasty. I used frozen peas and they worked just fine. I also added a bit of chopped red pepper to the chutney, which gave it a nice color and flavor.
CATS CATS PLAYZ
[email protected]I made this frittata for a potluck and it was a big hit! Everyone loved the unique flavor combination of the curry and peas. The chutney was also a big hit. I will definitely be making this again.
Masre Mamo
[email protected]This frittata was a bit too dry for my taste. I think I would have liked it better if I had added more milk or cream to the egg mixture. The chutney was good, though.
Ben Fitzpatrick
[email protected]I'm always looking for new and healthy breakfast recipes, and this curried pea frittata fits the bill perfectly. It's packed with protein and vegetables, and the chutney adds a nice touch of sweetness. I'll definitely be making this again.
Tracey Duffield
[email protected]I made this frittata for dinner last night and it was delicious! I served it with a side of roasted vegetables and a green salad. My family loved it and I will definitely be making it again.
Laksh Jhingoor
[email protected]This frittata was a bit too spicy for my taste. I think I would have liked it better if I had used less curry powder. The chutney was also a bit too sweet for my liking.
Chocolate Boba Tea
[email protected]I'm not a big fan of curry, but I thought I'd give this recipe a try. I'm glad I did! The flavors of the curry and peas were very mild and the chutney was a great complement. I'll definitely be making this again.
King BADSHA Official
[email protected]This frittata was easy to make and very tasty. I used frozen peas and they worked just fine. I also added a bit of chopped red pepper to the chutney, which gave it a nice color and flavor.
Eric Hansen
[email protected]I made this frittata for a brunch party and it was a huge hit! Everyone loved the unique flavor combination of the curry and peas. The chutney was also a big hit. I will definitely be making this again.
Javier Carmona
[email protected]I followed the recipe exactly and my frittata turned out perfectly. It was fluffy and flavorful, and the chutney was a delicious accompaniment. I would definitely recommend this recipe to others.
Melvin Bekoe
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had used more curry powder or added some other spices. The chutney was good, though.
Jason Godoy
[email protected]I was skeptical about the combination of curry and peas in a frittata, but I was pleasantly surprised. The flavors worked really well together and the chutney added a nice touch of sweetness. I'll definitely be making this again.
Madar KHayr Qaba
[email protected]I've made this frittata several times now and it's always a crowd-pleaser. It's a great way to use up leftover rice and vegetables, and the chutney is a nice change from the usual salsa or hot sauce.
Taehuri Terongomau
[email protected]This frittata was a hit with my family! The kids loved the mild curry flavor and the adults appreciated the more complex flavors of the chutney. I'll definitely be making this again for brunch.
Gabrielle Azevedo
[email protected]I'm always looking for new and interesting ways to cook eggs, and this curried pea frittata fit the bill perfectly. It was simple to make and absolutely delicious. I served it with a side of roasted potatoes and a green salad.
Naimat Ullah
[email protected]This recipe was easy to follow and produced a delicious frittata. I used frozen peas and they worked just fine. I also added a bit of chopped cilantro to the chutney, which I think enhanced the flavor.
Anthony Anderson
[email protected]I'm not usually a fan of frittatas, but this curried pea version changed my mind. It was so flavorful and satisfying. The chutney was the perfect accompaniment, adding a pop of freshness and acidity.
Tonya Kendrick
[email protected]This curried pea frittata was a delightful surprise! The flavors of the curry and peas blended perfectly, and the fresh tomato chutney added a tangy sweetness that balanced out the richness of the eggs. I'll definitely be making this again!