INDIAN-INSPIRED FRITTATA
This dish is inspired by a trip to Delhi, where I saw street-food vendors doing the most extraordinary things with eggs, breads, and a rainbow of incredible spices. I wanted to bring together a few of those ideas to take the humble egg to a really exciting place. So, in homage to those street-food vendors, this frittata has the sweetness of mango chutney, the crunch of Bombay mix, and the savouriness of spinach, all held together with toasted chapatis - it's just a joy to eat.
Provided by Jamie Oliver
Categories Cheap & cheerful 7 Ways Eggs Bread Spinach Indian Cheap & cheerful
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 200°C/400°F/gas 6. Put a 26cm non-stick ovenproof frying pan on a medium heat and, one by one, lightly toast the chapatis. Meanwhile, in a large bowl, beat the eggs with half the mango chutney. Coarsely grate in most of the cheese, chop and add the spinach, then erratically tear in the toasted chapatis. Add a pinch of sea salt and black pepper and mix it all together well.
- Put 1 tablespoon of olive oil into the frying pan, then pour in the egg mixture. Grate over the remaining cheese and sprinkle over the Bombay mix. Shake the pan over the heat for 1 minute, then transfer to the oven for 10 minutes, or until golden and set. Meanwhile, grate the onion, mix with a pinch of salt and 1 tablespoon of red wine vinegar and leave to quickly pickle. Serve the frittata dolloped with yoghurt and the remaining mango chutney, sprinkled with the drained pickled red onion.
Nutrition Facts : Calories 313 calories, Fat 16.3 g fat, SaturatedFat 5.7 g saturated fat, Protein 17.2 g protein, Carbohydrate 24.6 g carbohydrate, Sugar 5.2 g sugar, Sodium 1.8 g salt, Fiber 2.9 g fibre
BOMBAY FRITTATA
The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, "Season." It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day.
Provided by Mayukh Sen
Categories breakfast, brunch, dinner, for two, lunch, quick, weekday, main course
Time 30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Position a rack in the upper third of the oven and heat the oven to 350 degrees.
- In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
- Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.
- When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 357 milligrams, Sugar 2 grams, TransFat 0 grams
BHAJI FRITTATA
This lunchbox or picnic-friendly dish takes an Italian-style thick omelette and adds some Indian spice, along with potatoes, peas and coriander
Provided by Katy Greenwood
Categories Lunch, Main course
Time 40m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and fry the onion for about 10 mins over a medium heat until golden. Add the garlic and curry powder and cook for 1-2 mins.
- Next, add the grated potatoes and cook for 5-8 mins, stirring occasionally. You want the potatoes to soften, but also catch a little and turn golden in patches. Season the eggs, then pour into the pan with the peas and most of the coriander, swirling to coat the potato mixture. Cook for 1 min more, then transfer to the oven for 10 mins until the eggs have set. Sprinkle with the remaining coriander and serve with mango chutney, natural yogurt and naan bread, if you like.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.3 milligram of sodium
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