Curried Pea Frittata with Fresh Tomato Chutney
Need a gluten free main course? Curried Pea Frittata with Fresh Tomato Chutney could be a great recipe to try. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe serves 4. One portion of this dish contains roughly 16g of protein, 21g of fat, and a total of 309 calories. Head to the store and pick up parmesan cheese, brown sugar, peas, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes around 45 minutes.
Instructions
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.
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.