Tikka-Style Frittata
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • low-calorie cooking spray
- • 1 medium onion (peeled and finely sliced)
- • 1 medium red pepper (deseeded and finely sliced)
- • 2 garlic cloves (peeled and crushed)
- • 30 g baby spinach (roughly chopped)
- • 6 medium eggs
- • 100 ml cold water
- • 1/2 tsp garam masala
- • 1/4 tsp ground cumin
- • 1/4 tsp ground coriander
- • 1/4 tsp mild chilli powder
- • 1/4 tsp paprika
- • 1/4 tsp turmeric
- • salt and pepper (to taste)
- • 4 tsp mango chutney
Preparation Steps
Spray a frying pan with low-calorie cooking spray and set on a low-medium heat.
Add the onion and pepper and fry for 5 minutes until softening.
Add the garlic and continue to fry for 3 minutes, add the spinach and cook for a minute until just wilted.
While the vegetables are cooking, prepare the eggs. Add to a jug with the water, garam masala, cumin, coriander, chilli powder, paprika, turmeric and season with salt and pepper. Whisk using a fork until combined.
Spray the pan with a little more low-calorie cooking spray and pour in the egg. Cook for 8-10 minutes until setting round the edges but still liquid on top. Preheat the grill.
Add spoonfuls of the mango chutney swirling lightly.
Pop under the preheated grill for 4-5 minutes until the frittata is set and turning golden brown on top. Serve!