Curried Pea Frittata with Fresh Tomato Chutney

Ingredients for Curried Pea Frittata with Fresh Tomato Chutney

• 1 350g container grape tomatoes

• 1 tablespoon (packed) dark brown sugar

• 1 teaspoon ground cumin

• 1 small garlic clove, peeled

• 1 1/8-inch-thick round peeled fresh ginger, chopped

• 8 large eggs

• 30g freshly grated Parmesan cheese

• 2 teaspoons curry powder

• 1/4 teaspoons (generous) salt

• 3 tablespoons olive oil

• 2 spring onions, chopped

• 160g frozen peas, thawed

How to make Curried Pea Frittata with Fresh Tomato Chutney

Preheat grill. Place tomatoes, brown sugar, cumin, garlic, and ginger in processor. Using on/off turns, blend just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.

Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add spring onions and peas. Sauté until onions wilt, about 1 minute. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in grill until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve warm or at room temperature with tomato chutney.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.