Spicy Masala Frittata
Inspired by Indian masala omelettes and eggs bhurji, this is a spicy twist on an Italian frittata. The merger of cultures in this dish is amped up with the addition of the fragrant spices, and hot chilies.
Frittatas make great breakfast and brunch food! At first I was going to call this dish a “Masala Omelette”, but I think I put too many fillings in the eggs, so that it wouldn’t really fold up like an omelette! Hence, it became a “Masala Frittata” (plus it’s a bit catchier)!
Although Frittatas are basicically the Italian version of an omelette, I wanted to use a few more ingredients that were more popular on Indian subcontinent, such as ghee (instead of butter), and masala (mixture of spices).
The spices I used to season up this frittata include coriander, cumin, allspice, turmeric, salt and pepper. Of course you can add in some others if you like (like ginger or chili powder), but it all depends on the flavour profile you’re going for.
Keep in mind that this recipe only makes one frittatta (on the thinner side than traditionally done), so if you’re in the mood for more just double the recipe, and let the eggs cook for 10-15 minutes on the stovetop, instead of just five. It’ll be a bit thicker, but just as tasty!
Also, this is all done on the stove top. No need to turn on the oven to continue cooking this, just trap the heat with the lid of the pan that you’re using.
You can eat this warm from the skillet, or even serve it at room temperature, so it’s perfect for larger brunches. This frittata pairs well wrapped up in a hot paratha or chapati, but you can always serve it with a slice of toast.
Monique Creary
Yields 1 large frittata
Inspired by Indian malasa omelettes and eggs bhurji, this is a spicy twist on an Italian frittata. The merger of cultures in this dish is amped-up with the addition of the fragrant spices, and hot chilies.
10 minPrep Time
13 minCook Time
23 minTotal Time
Save RecipeIngredients
3 large eggs
2 tbsp (30mL) milk
1 tbsp fresh cilantro leaves, chopped
1 tbsp ghee
1/2 medium onion, diced
2 cloves garlic, minced
1/2 small green chilies
1/4 tsp turmeric powder
1/4 tsp ground cumin
1/4 tsp ground coriander
1/4 tsp all spice
1/4 tsp salt
1/4 tsp black pepper
1/2 bell pepper, diced
1 small tomato (preferably Roma)
Directions
- In a large bowl, whisk together the eggs, milk, and chopped cilantro leaves. Set aside.
- In a large skillet over medium heat, melt the ghee.
- Sauté the onions for 2 minutes. Add in the garlic, green chilies, and spices and continue stirring for another 2 minutes.
- Add in your diced bell pepper and tomatoes, and cook them down for about 4-5 minutes.
- Reduce heat to medium-low. Pour in the egg mixture on top of your sautéed vegetables. Cover and continue to cook for 5 minutes, or until the edges are slightly brown and crisp, and the egg on top is set.
- Remove from pan by sliding onto a large plate. Garnish with chili peppers, and serve with the bread of your choice.
Notes
This recipe can easily be doubled to serve more people. Just make sure to extend the cooking time once you add the eggs to the pan. It should take about 10-15 minutes for the eggs to set if you used 6 in the recipe.
If you don't have ghee, you can use butter or oil.
You want to fry up your spices and veggies a bit instead of just adding to the egg mixture, because it helps release more flavour.