Bombay Fritatta
A super simple dinner and perfect for a lazy lunch. We had so many egg yolks left over from our Macaron madness, that this was the solution.
Do you frittata?
We recently created 1800 macarons (plus more) in 3 days, so needless to say we had a load of egg yolks left over, so in fact I made this for dinner one night the same week, using just egg yolks. It was so good I had to share. I do think it suffered slightly from being all egg yolks instead of having the whites involved as well, so for this version I have written it as eggs, but feel free to use up leftover whites or yolks that you may have lingering in the fridge after the baking festivities of December!
A frittata is really a baked omelette when it comes down to it. I love my cast iron pans, and they are the perfect vehicle for a quick saute on the stove with a trip to the oven and then straight to the table after that.
I borrowed flavours from my own recipe Indian Chilli Cheese Toast (Eggs Kejriwal) (which you should also make) and then riffed off that with veggies that I had in the fridge and garden.
Give it a whirl and make your summer simple. (Though this would be perfectly fine during cooler months as well!)
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Need
- 100 Grams mature cheddar cheese cubed
- 50 Grams parmesan cheese cubed
- 100 Grams mozzarella or provolone, cubed
- Extra Virgin Olive Oil (EVOO) as needed BUY
- 3 cloves garlic
- 2 shallots, peeled
- 2 Teaspoons garam masala Recipe
- 1 Teaspoon dried red chilli flakes
- 3 Teaspoons ground turmeric
- 2 spring onions, sliced
- 500 Grams eggs
- 150 Grams Creme Fraiche (homemade) or yoghurt or sour cream Recipe
- pink salt flakes to taste BUY
- 2 Teaspoons white pepper
- 1 Handful fresh coriander or cilantro
- 1 green chilli(es) (I used a green jalapeno as I am growing these, you can remove seeds for less heat)
-
Options
- Chilli Jam to serve (optional) Recipe
- 1 capsicum/bell pepper sliced
- 1 Punnet cherry tomatoes - heirloom halved
- other herbs of choice
Do
- 1
Preheat oven to 180°C.
- 2
Place the cheeses into the Thermomix bowl and mill 10 sec/speed 10. Remove from bowl and set aside.
- 3
Drizzle a little EVOO into a cast iron (or other oven proof frying pan) and allow to heat on a medium heat.
- 4
Place the garlic into the Thermomix bowl and chop 3 sec/speed 6. Add the shallots and chop 4 sec/speed 5.
- 5
Add the garam masala, chilli flakes and turmeric to the heated pan and turn the heat up to fry. Stir until fragrant and add the chopped garlic and shallots. Fry whilst stirring, until coloured and smelling delicious. Add EVOO if needed.
- 6
Without washing the Thermomix bowl, add the eggs, creme fraiche, salt and pepper and the roots and stalks from the coriander. Blend 20 sec/speed 8.
- 7
Add the coriander leaves, except for a few for garnish and chopped green chilli, blend 2 sec/speed 4.
- 8
Pour into the hot frying pan with aromatics and stir a little until the egg has moved around a bit and is starting to set around the edges. Add other veggies at this stage if using. Top with the milled cheese and place into the oven for around 25-30 minutes until the centre is set, but still tender.
- 9
Serve hot garnished with the additional coriander leaves, chopped fresh tomatoes if using and Chilli Jam on the side.
- 10
We also served this with some fresh sourdough and butter...amazing easy dinner.
Served with
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
