The Indian masala omelete meets the soft fluffy goodness of the Frittata and a spice lovers Masala frittata comes to life. If you have always wanted to get started on Indian cooking, I would recommend this dish to start with. The spices used are few and mostly available in a regular grocery store if you don’t already have them.
Frittata is cooked on a gentle heat; all the ingredients are mixed in and the eggs are beaten to incorporate more air. So not quite your everyday omelet but not much different either. And since a typical Frittata uses quite a number of eggs and is usually made for a group, the dish is cut like a pie and served in wedges, slices, individual portions.
What to do with leftovers? They keep well. Can be warmed up or eaten cold chopped up in a salad. And they make for a great leftover Egg curry in a gravy of tomatoes, onions and garam masala.
- 6 eggs
- ½ tsp cayenne powder
- ¼ tsp turmeric
- ½ tsp cumin powder
- ½ tsp salt (or to taste)
- 1 teaspoon ghee ( or butter or oil)
- 1/2 c finely diced onion
- ¼ c chopped cilantro
- 1-2 thai green chillies (optional – for more heat)
- 1. Put the ghee in an oven safe saute pan, on a low heat setting.
- 2. Set your oven on low broil and let it heat
- 3. Mix all the other ingredients into the eggs and beat everything together until well blended.
- 4. Pour this mixture into the pan and allow this mixture to cook for a minute or so and then stir once with a silicon spatula.
- 5. Let this cook undisturbed for about 6- 7 minutes or until the the mixture begins to look set up on top
- 6. Place pan in the oven and broil for another 4-5 minutes until browned and fluffed up.
- 7. Cut into individual serving and enjoy with some freshly made bread and fresh squeezed juice.