MASALA FRITTATA
·
SEPTEMBER 28, 2022
Servings
4 - 6
Difficulty
Easy
Prep Time
30 mins
Cook Time
45 mins
Inspired by a masala omelette (also known as a Bombay omelette), this one skillet frittata combines lots of greens—Bok choy! Swiss chard! Kale!—plus red onions and cherry tomatoes all bound together with eggs beaten with turmeric and some red chilli powder. It’s great for brunch or a light dinner, and the leftovers are excellent tucked into a sandwich the next day!
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INGREDIENTS
2
medium bok choy
1 bunch
swiss chard
4 Tbsp
unsalted butter, divided
2 Tbsp
extra-virgin olive oil
1/2 tsp
Diaspora Co. whole Nagauri Cumin
1
medium red onion, thinly sliced
2 tsp
kosher salt, divided
1
serrano chile, finely chopped
3 c
kale, roughly chopped
1 c
cherry tomatoes, halved
2/3 c
cilantro, leaves and tender stems, roughly chopped
2 Tbsp
dill, roughly chopped (optional)
8
large eggs
1 tsp
Diaspora Co. Pragati Turmeric
1 tsp
Diaspora Co. powdered Guntur Sannam Chillies, divided
few cracks
Diaspora Co. Aranya Black Pepper
INSTRUCTIONS
Step 1
Preheat the oven to 400°F.
Step 2
To prepare the bok choy and Swiss chard, thinly slice the white stalks of the bok choy and roughly chop the leaves, separating them into two bowls. Next, separate the Swiss chard leaves from their stems. Thinly slice the stems and add them to the bowl with the white parts of the bok choy. Roughly chop the chard leaves and place them into the bowl with the bok choy leaves. Set aside.
Step 3
Heat a 12-inch high-rimmed skillet over medium high heat. Add 2 tablespoons butter and the olive oil and heat until the butter is melted. Add the red onions, the reserved white parts of the bok choy and chard stems, and 1 teaspoon salt, and cook, stirring occasionally, until the vegetables have softened and are starting to turn golden around the edges, about 6 to 8 minutes. Add the serrano pepper and continue to cook until it starts to soften, about 1 minute.
Step 4
Stir in the reserved bok choy and chard leaves, as well as the kale, reduce the heat to medium, cover, and cook, stirring occasionally, until the greens are tender, about 6 to 8 minutes. Uncover, stir in the cherry tomatoes, cilantro, and dill, if using, and cook until they are heated through and just begin to release some of their juices, about 2 to 4 minutes.
Step 5
While the vegetables are cooking, place 1 egg, turmeric, ½ teaspoon Guntur Sannam chillies, and the remaining 1 teaspoon salt in a large bowl and whisk until smooth (this will prevent lumps of spices). Then add the remaining 7 eggs and whisk to combine. Pour the vegetable mixture into the eggs and stir to combine. (Don’t worry if the heat from the vegetables starts to cook the eggs, that is what you want.)
Step 6
Return the skillet the vegetables cooked in to medium heat and melt the remaining 2 tablespoons of butter in it. Carefully pour the egg and vegetable mixture into the skillet and spread into an even layer. Sprinkle the remaining ½ teaspoon Guntur Sannam chillies over the top and bake until the eggs are cooked through and set, about 15 to 20 minutes. Allow to cool 10 minutes before serving. This can be served warm or at room temperature.