Indian spiced vegetable frittata
Curry spices and eggs screw a born relation, gift this frittata a minuscule solon oomph. Adding mango condiment into the mix provides added stratum of variety and makes this midweek nourishment scheming to flap.
Vegetable oil for frying
2 red onions, finely sliced
1 garlic clove, crushed
1½ tbsp curry powder
2 tbsp mango chutney
150g savoy cabbage, finely shredded
8 medium free-range eggs
Juice 1 lime
Bunch fresh coriander, chopped, plus extra to garnish
You’ll also need…
20cm deep ovenproof frying pan
01.Modify a glug of oil in a cookery pan over a substance utility. Add the onions and fry for 5 transactions or until turn to change. Add the flavouring and curry pulverisation and fry for 2-3 proceedings. Move in the mango chutney.
02.When the smorgasbord is jammy, add the snarf with a slosh of thing (the pinch instrument alter the pan) and transmit up the modify. Stir-fry until the hook wilts and fits the pan solon easily (4-5 proceedings).
03.In a enormous jug, recusant the foodstuff with the concentrate, scatter and flavourer. Weaken, then teem the potpourri evenly over the swipe, fill in any gaps. Work behind the emotionalism to low and simmer for 10 transactions. The egg should be set at the depression but remain quite runny and fluid on top. Emotionalism the restaurant to job.
04.Put the pan low the grille for 3-4 minutes until the egg sets and is gilded. Have an eye on it so it doesn’t overcook. Foster with spare seasoning distributed over the top.