Spicy Masala 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.
Servings: 1 large frittata
Ingredients
- 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
Instructions
- 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.