Frittata. It is one of the easiest dishes to throw together and you can pretty much use any leftover vegetables you have. I decided to add in some spices to give it an Indian accent reminiscent of flavors from my childhood. The recipe can be customized with any of your favorite vegetables. Be mindful to keep the mixture relatively dry as too much moisture will affect the consistency of the frittata. I love adding fresh herbs to most things I make and cilantro goes really well with this recipe though parsley will work too. The frittata can be eaten warm out of the oven or cold.

By / Photography By Malini Sood Horiuchi | May 11, 2018

Ingredients

  • 7–8 stalks asparagus, hard stems removed, chopped into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 plum tomatoes, chopped
  • ¾ teaspoon turmeric powder
  • ½ teaspoon cayenne powder
  • 1 teaspoon curry powder
  • 12 large eggs
  • ¾ cup fontina cheese, shredded (substitute with any cheese you prefer that bakes well)
  • ½ cup whole milk
  • ½ bunch cilantro, chopped
  • Salt, fresh pepper to taste

Instructions

Preheat oven to 350°F. Blanch and shock chopped asparagus and set aside. In a 10-inch ovenproof skillet set over medium heat, warm 2 tablespoons of olive oil. Add onions and cook until softened, about 3 minutes. Add the tomatoes and cook, stirring often, until slightly browned and the liquid has evaporated, about 5 to 7 minutes. Drain excess liquid. Add the turmeric, cayenne and curry powder. Stir well for a minute or 2. Mix in the asparagus. Combine.

In a separate bowl, whisk eggs, milk and chopped cilantro.Add shredded cheese, salt and pepper. Increase the heat in the skillet to medium-high. Add 1 tablespoon of oil on top of the vegetables. Pour the egg mixture over the vegetables. Shake the pan to evenly distribute the egg mixture. Cook for 4–5 minutes undisturbed. Once the edges start to set, remove from stove and transfer to the oven. Bake the frittata for 15–20 minutes, or until the top starts to turn golden brown and the eggs are set. Do not over bake as the eggs will continue to cook whilst warm. Remove and serve warm or cooled.

Ingredients

  • 7–8 stalks asparagus, hard stems removed, chopped into 1-inch pieces
  • 3 tablespoons olive oil
  • 2 medium onions, chopped
  • 2 plum tomatoes, chopped
  • ¾ teaspoon turmeric powder
  • ½ teaspoon cayenne powder
  • 1 teaspoon curry powder
  • 12 large eggs
  • ¾ cup fontina cheese, shredded (substitute with any cheese you prefer that bakes well)
  • ½ cup whole milk
  • ½ bunch cilantro, chopped
  • Salt, fresh pepper to taste
Subscribe
Build your own subscription bundle.
Pick 3 regions for $60
We will never share your email address with anyone else. See our privacy policy.