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Curried Pea Frittata with Fresh Tomato Chutney

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Curried Pea Frittata with Fresh Tomato Chutney

Curried Pea Frittata with Fresh Tomato Chutney

amanda

Equipment

  • - Non-stick Frying Pan

  • - Chef's Knife

  • - Cutting Board

  • - Mixing Bowls (Multiple sizes)

  • - Whisk or Fork

  • - Rubber Spatula

  • - Measuring Cups and Spoons

  • - Blender (optional)

  • - Food Processor (optional)

  • - Electric Kitchen Scale

Ingredients

  • 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

Instructions

1

Instruction 1

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.
2

Instruction 2

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. 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 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.
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