Curry Frittata Food

LOW COUNTRY SHRIMP FRITTATA

Steps:

• Preheat the oven to 400 degrees F.
• Heat 1 tablespoon oil in a medium ovenproof nonstick skillet over medium-high heat. Add the celery, onion and green peppers and cook, stirring, until tender, about 5 minutes. Remove from the heat and transfer the vegetables to a plate and set aside. Wipe out the skillet.
• Whisk the milk, eggs, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add the cooked vegetables, shrimp, parsley and seafood seasoning and stir to combine.
• Heat 1 tablespoon oil in the skillet over medium-high heat. Add the egg mixture and cook until the edges start to set, about 2 minutes. Transfer to the oven and bake until the center is set, 15 to 20 minutes. Let stand for 5 minutes before sliding carefully onto a serving plate and cutting into wedges.

CURRIED SWEET POTATO FRITTATA

Steps:

• Preheat your oven to 425 degrees. Line a baking tray with parchment paper. Mix the sweet potato rounds with olive oil and sea salt then arrange them in a single layer. Put them into your oven to roast for 20-25 minutes, or until they are soft.
• While the sweet potatoes are cooking, make the rest of the frittata. Heat the remaining teaspoon of olive oil over medium-high heat in an oven-safe pan. Add the onion and cook for 5 minutes, stirring occasionally, until it has begun to brown. Add the garlic and ginger and cook for 30 more seconds. Add the spinach to the pan and let it wilt then transfer the veggies to a bowl.
• In a medium-sized bowl, whisk the eggs, half of the goat cheese, milk, curry powder, and the remaining ½ teaspoon of sea salt.
• Make a layer of sweet potatoes in the pan used for cooking the veggies. Top it with half of the veggies then make a second layer. Pour the eggs into the pan then dot the remaining ¼ cup of goat cheese on top.
• Put the pan into the oven and let it cook for 25 minutes, or until the frittata has puffed up a little and is no longer runny. Remove the pan from the oven and let it rest for 5 minutes. Sprinkle the chopped almonds over the top.

CURRIED PEA FRITTATA WITH FRESH TOMATO CHUTNEY

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.

MASALA FRITTATA WITH AVOCADO SALSA

Steps:

• Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.
• Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.
• To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.

CURRY FRITTATA

Steps:

• Preheat the broiler.
• Peel and slice the onion.
• Peel and cube the sweet potato.
• Crack the eggs into a bowl and beat them with a fork until well mixed. Add a little salt an pepper.
• Saute the onion and sweet potato, stirring frequently, over medium-high heat in the oil until the sweet potatoes are cooked through and beginning to brown. Add a little salt and pepper.
• Add the curry paste and stir for about a minute.
• Add the eggs, and stir until eggs start to set.
• Leave on the stovetop for a few minutes more until about half-way cooked.
• Place under the broiler until the top is cooked.
• Cut into wedges and serve with cilantro and limes, if desired.