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Curried Pea Frittata with Fresh Tomato Chutney

Curried Pea Frittata with Fresh Tomato Chutney

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  • 1 12-ounce container grape tomatoes
  • 1 tablespoon (packed) dark brown sugar
  • 1 small garlic clove, peeled
  • 1 1/8-inch-thick round peeled fresh ginger, chopped
  • 1/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon (generous) salt
  • 1 cup frozen peas, thawed

Recipe Preparation

  • Preheat broiler. 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.

  • Place eggs in processor. 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.

Reviews Section

Watch the video: Bacon, Pea u0026 Goats Cheese Frittata - Gordon Ramsay (July 2022).


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