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Recipes

Curried Pea Frittata with Fresh Tomato Chutney

By Rozanne GoldPhotography by Con Poulos

4.0

(3)

Image may contain Food French Toast Toast and Bread

Recipe information

  • Yield

    Makes 4 Servings

Ingredients

1

12-ounce container grape tomatoes

1

tablespoon (packed) dark brown sugar

1

teaspoon ground cumin

1

small garlic clove, peeled

1

1/8-inch-thick round peeled fresh ginger, chopped

8

large eggs

1

/4 cup freshly grated Parmesan cheese

2

teaspoons curry powder

1

/4 teaspoon (generous) salt

3

tablespoons olive oil

2

green onions, chopped

1

cup frozen peas, thawed

Need to make a substitution?

Preparation

  1. Step 1

    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.

    Step 2

    Place eggs in processor. Add cheese, curry powder, and salt and blend well.

    Step 3

    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.

    Step 4

    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.

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