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Masala Frittata
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Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Don't forget to stop byDiaspora Co.'s shop to stock your pantry with all of the amazing spices used in this recipe!
Featured Seedlings
Ingredients
- 2 medium bok choy
- 1 bunch swiss chard
- 4 Tbsp unsalted butter, divided
- 2 Tbsp extra-virgin olive oil
- 1/2 tsp Diaspora Co. whole Nagauri Cumin
- 1 medium red onion, thinly sliced
- 2 tsp kosher salt, divided
- 1 serrano chile, finely chopped
- 3 c kale, roughly chopped
- 1 c cherry tomatoes, halved
- 2/3 c cilantro, leaves and tender stems, roughly chopped
- 2 Tbsp dill, roughly chopped (optional)
- 8 large eggs
- 1 tsp Diaspora Co. Pragati Turmeric
- 1 tsp Diaspora Co. powdered Guntur Sannam Chillies, divided
- few cracks Diaspora Co. Aranya Black Pepper
Instructions
Step 1
Preheat the oven to 400°F.
Step 2
To prepare the bok choy and Swiss chard, thinly slice the white stalks of the bok choy and roughly chop the leaves, separating them into two bowls. Next, separate the Swiss chard leaves from their stems. Thinly slice the stems and add them to the bowl with the white parts of the bok choy. Roughly chop the chard leaves and place them into the bowl with the bok choy leaves. Set aside.
Step 3
Heat a 12-inch high-rimmed skillet over medium high heat. Add 2 tablespoons butter and the olive oil and heat until the butter is melted. Add the red onions, the reserved white parts of the bok choy and chard stems, and 1 teaspoon salt, and cook, stirring occasionally, until the vegetables have softened and are starting to turn golden around the edges, about 6 to 8 minutes. Add the serrano pepper and continue to cook until it starts to soften, about 1 minute.
Step 4
Stir in the reserved bok choy and chard leaves, as well as the kale, reduce the heat to medium, cover, and cook, stirring occasionally, until the greens are tender, about 6 to 8 minutes. Uncover, stir in the cherry tomatoes, cilantro, and dill, if using, and cook until they are heated through and just begin to release some of their juices, about 2 to 4 minutes.
Step 5
While the vegetables are cooking, place 1 egg, turmeric, ½ teaspoon Guntur Sannam chillies, and the remaining 1 teaspoon salt in a large bowl and whisk until smooth (this will prevent lumps of spices). Then add the remaining 7 eggs and whisk to combine. Pour the vegetable mixture into the eggs and stir to combine. (Don’t worry if the heat from the vegetables starts to cook the eggs, that is what you want.)
Step 6
Return the skillet the vegetables cooked in to medium heat and melt the remaining 2 tablespoons of butter in it. Carefully pour the egg and vegetable mixture into the skillet and spread into an even layer. Sprinkle the remaining ½ teaspoon Guntur Sannam chillies over the top and bake until the eggs are cooked through and set, about 15 to 20 minutes. Allow to cool 10 minutes before serving. This can be served warm or at room temperature.