If you’re looking for an easy weekday meal, then look no further, this vegetable masala frittata is satisfyingly delicious. It’s an enjoyable and healthy meal that goes well with vegetables or a salad.
Although it’s not one of my indulgent recipes, this meal is one of those dishes that gives you that clean, healthy eating feeling. It’s usually on the dinner menu in our household and I, more often than not, prefer it with roast potatoes and vegetables…might decide to have chips with it on a cheat day though!
The masala frittata is cooked in the oven, so minimal hassle, but the real treat is the layer of pastry at the bottom. I’ve used a ready-rolled pastry and baked this initially in the oven for about 10 minutes. Before combining the eggs and milk, I like to saute the vegetables so that they soften and the flavours combine. You can add any vegetables or meat to the frittata batter, however, I’ve chosen to use onion, spinach, mushroom and leek, love this combination! Mix it up with garam masala, coriander, turmeric and chilli (if you like). Once the pastry is firm and risen, poor the frittata batter into the roasting pan and cook in the oven.
Voila! There you have a tasty masala frittata.
Masala Frittata
Equipment
- Mixing bowl
- Ovenproof dish (28cm diameter) round or equivalent
Ingredients
- 20 g Salted butter
- 1 Small red onion (finely diced)
- 125 g Chestnut mushrooms (sliced)
- 100 g Baby spinach
- 100 g Leeks (thinly sliced)
- 10 Large eggs
- 100 ml Semi-skimmed milk
- 1â…“ tsp Salt
- â…“ tsp Turmeric
- 1 tsp Garam masala
- 2 Green Chillis (optional)
- 100 g Mozzarella (grated)
- 100 g Cheddar cheese (grated
- 350 g Ready-rolled puff pastry
Instructions
- Chop and slice the onions, mushrooms, baby spinach and leek.
- In a non stick pan, melt the butter and saute the vegetables for 5-10 minutes
- In a greased ovenproof dish, (I used a 16cm diameter pan) line it with the ready rolled pastry and let this cook in the oven for 10 minutes at 190c degrees, fan assisted.
- In a mixing bowl, crack the eggs and add the milk. Whisk the mixture together.
- Add the salt, turmeric, garam masala, mozzarella, cheddar cheese, and saute vegetables and give it a good stir.
- After 10 minutes, take the dish out of the oven, the pastry should have now puffed up. Pour the frittata batter into the ovenproof dish and put back into the oven to cook for approximately 25-30 minutes.
- To check the frittata is cooked, pierce with a knife to ensure mixture is not runny.
Made this dish following your recipe and enjoyed the delicate spice flavour to it