Curried Pea Frittata With Fresh Tomato Chutney |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Bon Appetit magazine. Mmmm. Pretty much anything with curry is good, and I love frittatas. Actually, I think I just love eggs. So, why not eggs for supper? Ingredients:
1 pint grape tomatoes |
1 tablespoon brown sugar |
1 teaspoon cumin |
1/2 teaspoon minced garlic |
1 teaspoon ginger |
3 tablespoons olive oil |
8 eggs |
1/4 cup grated parmesan cheese |
2 teaspoons curry powder |
1/4 teaspoon salt |
1 cup frozen peas (thawed) |
Directions:
1. Mix tomatoes, brown sugar, cumin, garlic, and ginger together in food processor until tomatoes are coarsely chopped. Salt and pepper to taste. Set aside.
2. Over medium high heat, heat oil in a large oven safe skillet.
3. Mix together eggs, cheese, curry, and salt, and peas.
4. Add to skillet.
5. Cook until the top is almost set, lifting edges occasionally, about 7 minutes.
6. Broil for 1 minute.
7. Slide onto plate and slice. Serve with chutney.
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