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Week of 2/18/19

Indian Frittata
and okra fries with curry aioli

Active: 30 min Total: 40 min
Original GF Paleo Vegetarian
Indian Frittata
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
Pantry, Low Calorie
Proteins
Eggs
Cuisines
Asian - Indian
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53

Ingredients

Metric
Servings:
4
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

  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.

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