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Categories:
tomatoes brown sugar ground cumin garlic fresh ginger eggs freshly grated Parmesan cheese curry powder salt olive oil green onions frozen peas
Viewed: 52 - Published at: 3 years agoIngredients
- 1 12-ounce 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
- 1/4 cup freshly grated Parmesan cheese
- 2 teaspoons curry powder
- 1/4 teaspoon (generous) salt
- 3 tablespoons olive oil
- 2 green onions, chopped
- 1 cup frozen peas, thawed
Method
- Preheat broiler. 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 green onions and peas. Saute 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 broiler 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.
