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I love Indian food, everything about it. The combination of
flavors, the warm spices, the little bit of heat, everything. The other the
morning as I was fixing breakfast I wondered what I could do to bring a little
bit of the taste of India into the first meal of the day. This was the result.
It was so good; I could hardly stop eating it. Increase, or decrease the amount
of jalapeño you use to suit your tastes, but do give this a try. If you aren’t a
fan of breakfast, this also makes a wonderful lunch, or a tasty side dish at
dinner. It can be consumed hot, or at room temperature. Allow it to sit for 10
minutes after it comes out of the oven, and it slices like a dream.
Saag Aloo
Frittata
2 T. olive oil
6 Melissa’s baby red potatoes, sliced
2 handfuls fresh baby spinach
2 green onions, chopped
2 cloves garlic, minced
1 Melissa’s pickled jalapeño, seeded and sliced
½ t. brown mustard seeds
½ t. cumin seeds
½ t. turmeric
¼ t. salt
Freshly ground black pepper
5 large eggs
⅓ c. whole milk
½ c. grated cheddar cheese
Preheat oven to 400° F.
Heat olive oil in a 9-inch skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes until tender but firm. Stir in spinach, green onions, garlic, and seasonings. Continue cooking 1-2 minutes until spinach is wilted and all ingredients are thoroughly combined.
2 T. olive oil
6 Melissa’s baby red potatoes, sliced
2 handfuls fresh baby spinach
2 green onions, chopped
2 cloves garlic, minced
1 Melissa’s pickled jalapeño, seeded and sliced
½ t. brown mustard seeds
½ t. cumin seeds
½ t. turmeric
¼ t. salt
Freshly ground black pepper
5 large eggs
⅓ c. whole milk
½ c. grated cheddar cheese
Preheat oven to 400° F.
Heat olive oil in a 9-inch skillet over medium heat. Place potatoes in the skillet, cover, and cook about 10 minutes until tender but firm. Stir in spinach, green onions, garlic, and seasonings. Continue cooking 1-2 minutes until spinach is wilted and all ingredients are thoroughly combined.
In a medium bowl, whisk together eggs and milk. Pour eggs evenly over vegetable
mixture and, using a heatproof spatula, carefully disperse ingredients to cover
the bottom of the pan. Sprinkle cheddar cheese over top. Cook until bottom is
set, about 2-3 minutes. Transfer skillet to oven and bake until eggs are just
set, about 9 minutes. Remove from oven, and let set 3-5 minutes before slicing
and serving. To do so, run a heatproof spatula around the edge of the pan to
release frittata. Slide onto a warm plate and cut into wedges to serve.
Garnish with chopped chives and a sprinkle of smoky paprika.
Garnish with chopped chives and a sprinkle of smoky paprika.
4 comments:
What a great looking frittata! I love anything everything that involves eggs :-)
looks SO good.
what a nice simple recipe with such incredible flavors! Will pass it on to my kids who eat eggs and also love Indian food.
I probably would have kept taking forkfuls of this until it was gone, it looks so, so good.
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