Indian Frittata
and green salad with curried chickpeas

Name: Indian Frittata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onions, medium, diced; 8 oz Cauliflower, frozen florets (sub fresh); 1/2 cup Peas, frozen; 6 Eggs; 3 Tbsp Milk; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Ghee (sub butter); 2 tsp Garam masala; 1/2 tsp Turmeric, ground; 1 clove Garlic, chopped; 1 Tbsp Lemon juice; 1 Tbsp Vinegar, white wine; 2 Tbsp Yogurt, plain or Greek; 2 Tbsp Oil, olive; 1 can Beans, garbanzo (14 oz / 397 g), drained and rinsed; 1/2 tsp Curry powder, mild; 2 tsp Oil, cooking; 5 oz Lettuce, green leaf

Active: 30 min Total: 40 min

Original GF Paleo Vegetarian

Like an Indian curry in frittata form, this quick meal is full of warming spices and vegetables.
Smarts: Frozen cauliflower florets work well in this frittata. They cook fast but hold their shape while cooking.

Ingredients

Metric

Servings:

Indian Frittata:

Onions, medium - 1 , diced
Cauliflower, frozen florets - 8 oz (sub fresh)
Peas, frozen - 1/2 cup
Eggs - 6
Milk - 3 Tbsp
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Ghee - 2 Tbsp (sub butter)
Garam masala - 2 tsp
Turmeric, ground - 1/2 tsp

Lemon Yogurt Dressing:

Garlic - 1 clove , chopped
Lemon juice - 1 Tbsp
Vinegar, white wine - 1 Tbsp
Yogurt, plain or Greek - 2 Tbsp
Oil, olive - 2 Tbsp

Green Salad with Curried Chickpeas:

Beans, garbanzo (14 oz / 397 g) - 1 can , drained and rinsed
Curry powder, mild - 1/2 tsp
Oil, cooking - 2 tsp
Lettuce, green leaf - 5 oz

Prep

Onions / Garlic - (If prepping right before cooking, get oven heating first.) Prep as directed and store separately. (Can be done up to 5 days ahead)
Cauliflower and peas - If using frozen cauliflower / peas, defrost in the microwave. If using fresh cauliflower, chop into bite-sized pieces, place into a microwave-safe container, cover with a damp paper towel, and microwave until tender, 2 to 4 minutes.
Beans - Drain and rinse beans. Toss with curry powder.
Eggs - Whisk eggs with milk, salt, and pepper.

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Make

Heat oven to 425F / 218C.
Heat a 10.5” to 12” (26 cm to 30 cm) skillet over medium-high heat. Add cooking oil and then beans. Saute until spices are fragrant, ~1 minute. Season with some salt and pepper. Set beans aside and return skillet to heat.
To heated skillet add ghee (or butter) and then onions with a pinch of salt. Saute until softened, ~3 minutes.
Add cauliflower, peas, garam masala, and turmeric and saute for 1 minute to warm through.
Pour in eggs and stir until ingredients are all mixed through.
Transfer frittata to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
While frittata cooks, make salad dressing by combining garlic, lemon juice, vinegar, and yogurt. Add olive oil while whisking. Season with some salt and pepper.
Tear lettuce and combine with chickpeas in a bowl. Add dressing until salad is dressed to your liking.
Slice frittata and serve with salad on the side.

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