Indian flavorings give this vegetarian main some extra pizzazz.
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. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (348g)|
|Recipe Makes: 4|
|Calories from Fat: 292 (62%)|
|Amt Per Serving||% DV|
|Total Fat 32.5g||43 %|
|Saturated Fat 8.8g||44 %|
|Monounsaturated Fat 15.8g|
|Polyunsanturated Fat 4.1g|
|Cholesterol 851.5mg||262 %|
|Sodium 420.9mg||15 %|
|Potassium 592.6mg||16 %|
|Total Carbohydrate 15.1g||4 %|
|Dietary Fiber 3.2g||13 %|
|Sugars, other 11.9g|
|Protein 30.6g||44 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 468
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