This frittata is a cross between a traditional frittata and the classic masala omelet that you will get at a street side food stall in Mumbai. The various spices included in this recipe kick up the flavors in this spicy frittata. I also substituted the bread that is used in some of the frittatas with whole wheat roti chips. The chips add crunchiness and texture to the frittata. Enjoy this east meets west breakfast dish with some hot chai or maybe a double espresso.
Serves 2
4 eggs
½ small onion, finely chopped
1 shallot, finely chopped
½ medium tomato, finely chopped
¼ tsp turmeric powder
¼ tsp red chilli powder. Use the milder variety such as Deghi or Kashmiri chilli powder
¼ tsp cumin powder
¼ tsp coriander powder
¼ tsp garam masala powder
1 scallion with bulb finely chopped and the stalk thinly sliced
1 tbsp cilantro, finely chopped
1-inch ginger, peeled and finely chopped
2 green chillies, finely chopped. Use 1 if you want to reduce the spice level
1 whole wheat roti, uncooked and cut into diamond shaped chips. Recipe for roti coming soon. You can also use readymade roti available at grocery stores
2 tbsp olive oil
¼ tsp baking powder
½ tsp salt (adjust to taste)
½ tsp freshly ground black pepper
½ tsp dried fenugreek leaves, crushed
1 Pre-heat oven to 400 °F (approx. 200 °C).
2 In a small pan, heat 1 tbsp the olive oil over medium high heat. When the oil is hot, add the onions and shallots and sauté till they turn translucent. Add the tomatoes and continue to sauté till the tomatoes become soft and are almost cooked, about 2 minutes. Add the turmeric powder, red chilli powder, cumin powder, coriander powder and garam masala powder and sauté till the raw smell of the spices goes away, about 1 minute. Add ¼ tsp of the salt and ¼ tsp of the freshly ground black pepper and mix well. Remove from heat and set aside.
3 Break the 4 eggs into a bowl and beat them with a whisk or a fork. Add the ¼ tsp salt, ¼ tsp freshly ground black pepper, ¼ tsp baking soda and continue to beat. Add the cilantro, ginger, green chillies, chopped scallion bulb to the eggs and mix well.
4 In a frying pan, heat 1 tbsp of the olive oil over medium high heat. When the oil is hot, add the roti whole wheat diamond chips to the pan and sauté them for a minute turning them at least once so that they are browned on both sides.
5 To the bowl containing the beaten egg, add the onion mixture from step 1 and whole wheat chips and mix. Retain some of the whole wheat chips to garnish just prior to baking.
6 Coat a baking pan with some olive oil. Pour the mixture from Step 5 into the baking pan. Garnish by putting some of the whole wheat chips, retained in step 5, on top of the egg mixture.
7 Place the baking pan in the pre-heated oven and bake for about 15 minutes. Remove from oven and garnish with the finely sliced scallion stalk and crushed dry fenugreek leaves.
Serve hot with condiments such as ketchup, coriander chutney and mint chutney.
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