I have extolled the virtues of frittatas on this blog before, so it should come as no surprise that when I saw this recipe in Bon Apetit magazine, I was going to try it out. To be perfectly honest, I liked my impromptu version better than this one. The frittata itself was good, and the curry gave it great flavor, though next time I’ll use a creamier tasting cheese (like my new go-to, Gruyere) instead of the tangier, crumblier Parmesan–AND, I won’t forget to add the green onions. D’oh! My main problem really was with the chutney, which called for WAY too much ginger (a little bit of the fresh stuff goes a LONG way) and was a little too sweet due to the brown sugar. Perhaps a simpler, more salsa-esque tomato relish would work better, maybe also accompanied by a dollop of sour cream?
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.