Bombay Frittata Recipes

BOMBAY POTATO FRITTATA

Bombay potato frittata image

Pack in the flavour with this Indian-inspired frittata. Perfect for a healthy lunch, it's low in calories and fat and full of nutrients

Provided by Esther Clark

Time 50m

Number Of Ingredients 15

Ingredients

4 new potatoes , sliced into 5mm rounds
100g baby spinach , chopped
1 tbsp rapeseed oil
1 onion , halved and sliced
1 large garlic clove , finely grated
½ tsp ground coriander
½ tsp ground cumin
¼ tsp black mustard seeds
¼ tsp turmeric
3 tomatoes , roughly chopped
2 large eggs
½ green chilli , deseeded and finely chopped
1 small bunch of coriander , finely chopped
1 tbsp mango chutney
3 tbsp fat-free Greek yogurt

Steps:

Cook the potatoes in a pan of boiling water for 6 mins, or until tender. Drain and leave to steam-dry. Meanwhile, put the spinach in a heatproof bowl with 1 tbsp water. Cover and microwave for 3 mins on high, or until wilted.
Heat the rapeseed oil in a medium non-stick frying pan. Add the onion and cook over a medium heat for 10 mins until golden and sticky. Stir in the garlic, ground coriander, ground cumin, mustard seeds and turmeric, and cook for 1 min more. Add the tomatoes and wilted spinach and cook for another 3 mins, then add the potatoes.
Heat the grill to medium. Lightly beat the eggs with the chilli and most of the fresh coriander and pour over the potato mixture. Grill for 4-5 mins, or until golden and just set, with a very slight wobble in the middle.
Leave to cool, then slice into wedges. Mix the mango chutney, yogurt and remaining fresh coriander together. Serve with the frittata wedges.

Nutrition Facts : Calories 317 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 29 grams carbohydrates, Sugar 16 grams sugar, Fiber 6 grams fiber, Protein 20 grams protein, Sodium 0.6 milligram of sodium

BOMBAY FRITTATA

Bombay Frittata image

The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, "Season." It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day.

Provided by Mayukh Sen

Categories breakfast, brunch, dinner, for two, lunch, quick, weekday, main course

Time 30m

Yield 6 servings

Number Of Ingredients 13

Ingredients

12 large eggs
1/2 cup crème fraîche
1/2 cup finely chopped red onion
2 scallions, white and green parts, thinly sliced
2 garlic cloves, thinly sliced
1/4 cup tightly packed fresh cilantro leaves
1/2 teaspoon garam masala
1/2 teaspoon fine sea salt
1/2 teaspoon black pepper
1/2 teaspoon ground turmeric
1/4 teaspoon red-pepper flakes
2 tablespoons ghee or vegetable oil
1/4 cup crumbled paneer or feta

Steps:

Position a rack in the upper third of the oven and heat the oven to 350 degrees.
In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.
When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 11 grams, Carbohydrate 4 grams, Fat 18 grams, Fiber 1 gram, Protein 14 grams, SaturatedFat 6 grams, Sodium 357 milligrams, Sugar 2 grams, TransFat 0 grams

FRITTATA

Frittata image

For a tasty breakfast or brunch, fry up Alton Brown's easy Frittata recipe, loaded with asparagus and country ham, from Good Eats on Food Network.

Provided by Alton Brown

Categories main-dish

Time 20m

Yield 6 servings

Number Of Ingredients 8

Ingredients

6 eggs, beaten
1-ounce Parmesan, grated
1/2 teaspoon black pepper
Pinch salt
1 teaspoon butter
1/2 cup chopped roasted asparagus
1/2 cup chopped country ham
1 tablespoon chopped parsley leaves

Steps:

Preheat oven to broil setting.
In medium size bowl, using a fork, blend together eggs, Parmesan, pepper, and salt. Heat 12-inch non-stick, oven safe saute pan over medium high heat. Add butter to pan and melt. Add asparagus and ham to pan and saute for 2 to 3 minutes. Pour egg mixture into pan and stir with rubber spatula. Cook for 4 to 5 minutes or until the egg mixture has set on the bottom and begins to set up on top. Sprinkle with parsley.
Place pan into oven and broil for 3 to 4 minutes, until lightly browned and fluffy. Remove from pan and cut into 6 servings. Serve immediately.

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