• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • My Story
    • Portfolio
    • Subscribe!
    • Privacy policy
  • Recipes
    • By Diet
      • Vegetarian
      • Vegan
      • Gluten-free
    • By Series
      • 5 Ingredients or less
      • Table for two
      • BAKED not Fried
      • On-screen Food
    • By Meal
      • Breakfast
      • Appetizers
      • Lunch/Dinner
      • Desserts
      • Sauces and curry
      • Drinks & Beverages
      • Snacks
      • Dips and Sides
  • Resources
    • For Bloggers
    • Travelogue
    • Kitchen Wisdom
  • Perspective
  • Green Life
  • Shop
  • Contact

Love is in my Tummy

Plant-based flavor

January 3, 2016 By Tina Dawson Leave a Comment

Indian spiced Frittata

Happy New Year folks!

So yesterday, I became the proud owner of a kick-ass 10.5″ cast iron skillet! I’ve always wanted to own one of these babies, they go flawlessly from the stove into an oven. And they last decades if properly cared for, making these the perfect heirloom to pass on to future kitchen aficionados in the family.

And to properly welcome this skillet into my own, I decided to make a Frittata for breakfast this morning.

A Frittata is an Italian Omelette and literally means ‘fried’. The difference between a frittata and an omelette is that an omelette is usually flipped and served closed. The frittata is never flipped, and goes through a two stage cooking process: over the stove, and baked in an oven.

These frittatas are very flexible on the ingredient list, you can practically put any vegetable or meat in these, any herbs, any spices and make them unique each time. And they still taste right!

Today, I went with potatoes, capsicum, onions, spring onions, spinach and tomatoes. I also spiced them with indian spices, making this frittata slightly ethnic. Fabulous!

Now to make a frittata, a cast iron pan is traditional, but you can make them with any pan that can be used inside an oven (no plastic handles!). But while using a cast iron pan, remember two things: Use a dishcloth to hold the handles and remember that the cast iron retains heat. So remove the pan before the egg looks fully done. It will continue to cook in the pan.

Try this healthy and simple breakfast, perfect for those cold, cozy Sunday mornings.

You may flavour the potatoes first if needed. I tossed them with a pinch of salt, turmeric and red chilli powder. Cook covered over medium heat, stirring them occasionally to prevent burning.Ensure that the potatoes are cooked through before adding the rest of the ingredients.Pour in the eggs on the cooked vegetables. And once the bottom is cooked, cook under a broiler to set the top.Serve hot!

  

Indian spiced Frittata

Created by Tina Dawson on May 26, 2016

  • Prep Time:10m
  • Cook Time:15m
  • Total Time:25m
  • Serves: 2
  • Yield: 4 large slices

Ingredients

  • 4 -5 large eggs, whisked
  • 2 tbsp. potatoes, diced
  • 2 tbsp. onions, diced
  • 2 tbsp. tomatoes, diced
  • 1 tbsp. green capsicum
  • 1 large bulb of spring onion, sliced finely
  • 3 sprigs of spring onion stalks, sliced finely
  • 1/2 c grated cheese of your choice (I used a mix of cheddar, mozzarella and montgomery jack cheeses)
  • 1/4 tsp. turmeric
  • 1/2 tsp. black pepper powder
  • 1/4 tsp. red chilli powder
  • 1 tsp. red chilli flakes
  • A little butter or oil to grease the pan
  • Salt to taste

Instructions

  1. Grease the cast iron skillet with butter or oil. Toss in the potatoes. Cook covered over medium heat, stirring them occasionally to prevent burning.
  2. Add the onions, green capsicum and tomatoes. Cook covered for a minute. Season with red pepper flakes.
  3. In the meantime, whisk the eggs with the spices (red chilli powder, salt, turmeric and pepper).
  4. Add the cheese and sliced spring onion bulb to the vegetables in the pan.
  5. Pour eggs into the pan, ensuring that it evenly coats the vegetables and cheese. Sprinkle the sliced spring onion sprigs.
  6. Cook over low-medium heat until the sides are set and the center is still runny. In the meantime, heat up the oven broiler (500°F).
  7. Carefully transfer the skillet to the oven, and broil for 3-5 minutes until the egg puffs up like a soufflé. Remove from the oven and let it cook in the pan for a minute.
  8. Serve hot!
  • Print

You might also like

  • Garlic Chilli Cheese ToastGarlic Chilli Cheese Toast
  • Glutenfree Chickpea pancakesGlutenfree Chickpea pancakes
  • Cucumber Paneer bites w/ Cashew Curry sauceCucumber Paneer bites w/ Cashew Curry sauce
  • Banana Split Hot ChocolateBanana Split Hot Chocolate
  • Coconut Kinako DangoCoconut Kinako Dango
  • Spicy Sweet Potato RostiSpicy Sweet Potato Rosti

Filed Under: All Recipes, Breakfast, Cuisines, Indian, Spanish, Table for two Tagged With: Breakfast, Cheese, Egg, Vegetarian

Previous Post: « Orange glazed and filled Croissant Donuts | Cronuts
Next Post: Corn and Jalapenos fritters »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Tina Dawson Profile Picture

Hi! I'm Tina - the human behind all the content you see on this blog. Welcome to my little corner of the internet where I create flavorful and unique plant-based recipes.

Read More…

Let’s Connect!

  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Subscribe to Email Newsletter

5 Ingredients or Less Ebook Cover

The Blank Canvas Store - Food Photography Backgrounds and Props Store

BUY CUSTOM FOOD PHOTOGRAPHY BACKGROUNDS + PROPS

Don’t Miss These!

VEGAN Pumpkin Shaped Rolls

VEGAN Pumpkin Shaped Rolls

Caramelised Onions in a plate

Caramelized Onions

VEGAN Iced Mocha Latte on wooden plate with coffee beans strewn on table

VEGAN Iced Mocha Latte

Raspberry Iced Tea

Raspberry Iced Tea

Dairy-free Mocha Hazelnut Cappuccino

[V] Mocha Hazelnut Cappuccino

Puff Pastry Voodoo dolls on a table with Halloween things

Puff pastry Voodoo Dolls

Copyright © 2023 · LOVEISINMYTUMMY · PRIVACY POLICY · CONTACT · StudioPress Themes

This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish.AcceptReject Learn More
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT