Trouble With Toast

Recipe: Curried Pea Frittata | June 30, 2008

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?

  • 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

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.

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6 Comments »

  1. the fritata has long been my late night meal of choice when i have guests at that hour. i am certain that i would like this recipe a bit better if some ingredient had parents.

    Comment by restaurantrefugee — June 30, 2008 @ 5:34 pm

  2. Yes, boyfriend commented that bacon was the missing ingredient in this version. Given the flavors, I don’t know that I agree–but perhaps some milder ham or even some poultry would have gone a long way in improving the dish.

    Comment by bettyjoan — June 30, 2008 @ 5:49 pm

  3. yes, yes, yes. pork and peas are pretty happy together

    Comment by restaurantrefugee — June 30, 2008 @ 6:03 pm

  4. Let’s be honest, pork gets along with most foods. It’s such a friendly and delicious ingredient! 😉

    Comment by bettyjoan — July 2, 2008 @ 11:43 am

  5. Hello, Love the blog. I just made some spinach and cheese frittata and thought you might be interested. Come check it out when you have the time.

    Regards,

    Joe

    http://cookingquest.wordpress.com/2008/07/06/frittata/

    Comment by joejhorn — July 7, 2008 @ 12:20 am

  6. Joe: Thanks for the link, I’ll definitely be visiting your blog again.

    Comment by bettyjoan — July 7, 2008 @ 11:55 am


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