Indian Frittata
and okra fries with curry aioli
Smarts: Frozen cauliflower florets work well in this frittata. They cook fast but hold their shape while cooking.
Ingredients
- 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
- 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
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.
Nutrition Facts
Reviews
Ratings
37 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!
0 HelpfulYum! 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.
0 HelpfulThe 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!
0 HelpfulI 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).
0 Helpful