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Indian Frittata
and okra fries with curry aioli

Active: 30 min Total: 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.

Tags

Ingredients

Servings:
4
Metric
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

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Onions - (If prepping right before cooking, get oven heating first.) Dice onions. (Can be done up to 5 days ahead)
  2. Make curry aioli - Whisk together mayonnaise and curry powder. (Can be done up to 5 days ahead)
  3. 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.
  4. Okra - Slice stems off okra and halve lengthwise.
  5. Eggs - Whisk eggs with salt and pepper.

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Make

  1. Heat oven to 425F / 218C.
  2. 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.
  3. Add cauliflower, peas, garam masala, and turmeric and saute for 1 minute to warm through.
  4. Pour in eggs and stir until ingredients are all mixed through.
  5. Transfer frittata to the oven. Bake for 20 to 25 minutes until eggs are set and inserted knife comes out cleanly.
  6. 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.
  7. Slice frittata. Serve with okra and curry aioli (for dipping) on the side.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

Ratings

Original (34)
Gluten-free (4)
Paleo (9)
Vegetarian (6)

37 reviews

Everyone enjoyed

By: Teresa
Posted: May 05, 2020
Diet: Original
0 Helpful

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
0 Helpful

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
0 Helpful

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
0 Helpful

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
0 Helpful

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

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