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Indian-inspired frittata
Indian-inspired frittata
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Total Time:
25 minutes
Delhi-inspired frittata with mango chutney, Bombay mix, spinach, and toasted chapatis for a flavorful and crunchy egg dish influenced by vibrant street-food flavors.
Ingredients:
  • 4 wholemeal chapatis
  • 8 large eggs
  • 2 tablespoons mango chutney
  • 50 g mature Cheddar cheese
  • 200 g baby spinach
  • 30 g Bombay mix
  • ½ a small red onion
  • red wine vinegar
  • 2 tablespoons natural yoghurt
Instructions:
  • 1. Preheat the oven to 200°C/400°F/gas 6. Lightly toast the chapatis in a non-stick ovenproof frying pan on medium heat. In a large bowl, mix the eggs with half of the mango chutney, grated cheese, chopped spinach, torn chapatis, salt, and pepper. 2. Heat 1 tablespoon of olive oil in the frying pan, pour in the egg mixture, top with remaining cheese and Bombay mix. Cook on the stovetop for 1 minute, then transfer to the oven for 10 minutes until golden and set. 3. While the frittata bakes, quickly pickle grated onion with salt and red wine vinegar. Serve the frittata with a dollop of yoghurt, remaining mango chutney, and sprinkled with pickled red onion.

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