Indian Frittata
and okra fries with curry aioli

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; 1/2 tsp Salt; 1/2 tsp Black pepper; 2 Tbsp Ghee (sub butter); 2 tsp Garam masala; 1/2 tsp Turmeric, ground; 1/4 cup Mayonnaise, paleo-friendly; 1/2 tsp Curry powder; 1 lb Okra, trimmed and halved (sub green beans or broccoli florets); 1 Tbsp Oil, cooking

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
Salt - 1/2 tsp
Black pepper - 1/2 tsp
Ghee - 2 Tbsp (sub butter)
Garam masala - 2 tsp
Turmeric, ground - 1/2 tsp

Baked Okra Fries with Curry Aioli:

Mayonnaise, paleo-friendly - 1/4 cup
Curry powder - 1/2 tsp
Okra - 1 lb , trimmed and halved (sub green beans or broccoli florets)
Oil, cooking - 1 Tbsp

Prep

Onions - (If prepping right before cooking, get oven heating first.) Dice onions. (Can be done up to 5 days ahead)
Make curry aioli - Whisk together mayonnaise and curry powder. (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.
Okra - Slice stems off okra and halve lengthwise.
Eggs - Whisk eggs with 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. Melt ghee in skillet and then add 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.
Once frittata is in the oven, toss okra with oil and spread onto a sheet pan. Season with some salt. Roast for 20 minutes, shaking once midway through.
Slice frittata. Serve with okra and curry aioli (for dipping) on the side.

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