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Indian Frittata
and green salad with curried chickpeas

Active: 30 minTotal: 40 min

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.



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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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  1. 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)
  2. 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.
  3. Beans - Drain and rinse beans. Toss with curry powder.
  4. Eggs - Whisk eggs with milk, salt, and pepper.


  1. Heat oven to 425F / 218C.
  2. 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.
  3. To heated skillet add ghee (or butter) and then onions with a pinch of salt. Saute until softened, ~3 minutes.
  4. Add cauliflower, peas, garam masala, and turmeric and saute for 1 minute to warm through.
  5. Pour in eggs and stir until ingredients are all mixed through.
  6. Transfer frittata to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  7. 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.
  8. Tear lettuce and combine with chickpeas in a bowl. Add dressing until salad is dressed to your liking.
  9. Slice frittata and serve with salad on the side.

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This meal has 36 reviews

This was simple and very unique / tasty! Made it for a new mom & dad, so they could eat it any time — dinner, breakfast, middle of the night baby time. It keeps well, too!

By: Cullen
Posted: May 14, 2019
Diet: Gluten-free

Yum! I put the chickpeas in the frittata instead of on the salad (sauteed all the spices with the beans then added the onions ). It added a nice heartiness and spiciness. Liked the yogurt dressing but put a little mayo in it because it seemed a little chalky from the yogurt.

By: Sarah
Posted: Apr 23, 2019
Diet: Gluten-free

The frittata was good overall, though I found I was tired of it by the time I came back for leftovers, which isn't usually an issue. That said, the salad was delicious and I'm sure I'll make it again on its own! The yogurt dressing was particularly good!

By: Melissa
Posted: Mar 14, 2019
Diet: Original

I liked this as an interesting flavor profile for a frittata, but my husband wasn't a fan (he is neither a fan of mayo or cauliflower).

By: Sundi
Posted: Mar 09, 2019
Diet: Paleo

It was good, but I am not sure I would make it again.

By: Kimberly
Posted: Mar 06, 2019
Diet: Paleo

this turned out really delicious and really liked all the indian flavors.

By: Laura
Posted: Mar 06, 2019
Diet: Vegetarian