45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 4 persons
Weight Per Serving: 252g
Price Per Serving: 2.26$
328kcal
Nutrition
Calories: 328kcal
Protein: 21.26%
Fat: 60.83%
Carbs: 17.91%
Ingredients
- 2 teaspoons curry powder
- 1 tablespoon t brown sugar dark packed ()
- 8 large eggs
- 1 small garlic clove peeled
- 1.1 inch ginger fresh peeled chopped
- 12 ounce grape tomatoes
- 2 spring onion chopped
- 1 teaspoon ground cumin
- 3 tablespoons olive oil
- 0.3 cup parmesan cheese freshly grated
- 1 cup peas frozen thawed
- 0.3 teaspoon salt generous ()
Equipment
- bowl
- frying pan
- broiler
- spatula
Directions
- 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.
Nutrition Facts
Properties
Nutrition Score
19.881304347826%
Flavonoids
Nutrients percent of daily need