An easy cheesy spiced frittata loaded with vegetables like mushrooms, bell peppers, carrots, peas, onions, tomatoes and spinach and served with chutney.
This recipe was a result of my exhaustive pantry cleaning/organizing! While organizing it, I came across one long forgotten serving plate, an antique ladle, 2 trays and my Frittata pan! I was elated as I had forgotten that they existed in my kitchen and here they were, longingly staring back at me, telling me to use them!
My fridge was loaded with lots of veggies that week as I had planned to prepare salad. I decided to use some of it for my frittata. I wanted to try out a new flavor for this recipe and that is when it
struck to me that I had purchased a packet of Moroccan spice. Since I had ever used that spice, I decided that it was time. I quickly went ahead with the prep. There were lots of veggies to be chopped. 
Moroccan-Spiced Veggie Frittata
- Total Time: 35 minutes
- Yield: Serves 2
- Diet: Vegetarian, Omnivore
Description
A vibrant frittata packed with Moroccan spices and your favorite veggies. Perfect for brunch or a light dinner.
Ingredients
- 1 tbsp olive oil
- 1 tbsp minced ginger
- 2 tbsp minced garlic
- 5 eggs
- veggies
Instructions
- Heat oil in a pan.
- Add and fry minced ginger, garlic, and green chilies on medium heat until the garlic turns golden brown. Be careful not to burn it.
- Add the chopped onions and saute until they turn translucent.
- Add chopped tomatoes and salt; cook until soft and mushy.
- Add chopped carrots, bell pepper, spinach, green peas, and mushrooms. Saute all the vegetables covered until cooked.
- Add Moroccan spice, turmeric powder, and roasted cumin powder. Mix and saute for another minute.
- Adjust salt and pepper to taste.
- Garnish with chopped cilantro. Remove from heat and set aside.
- Beat eggs in a bowl; season with salt, thyme, and dried basil leaves. Whisk well.
- Heat a frittata pan and coat with cooking spray.
- Pour the beaten eggs into the pan.
- Add a generous spoonful of the cooked vegetable mixture to one side, top with grated cheese and Moroccan spice.
- Cook for one minute, then flip to close the frittata.
- Continue cooking for another minute.
- Carefully remove the frittata from the pan.
Notes
- For a richer flavor, use a combination of olive oil and melted butter to sauté the vegetables.
- Feel free to substitute any vegetables you prefer; zucchini, eggplant, and potatoes would all work well.
- To prevent overcooking, add the cheese during the last minute of cooking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Brunch
- Method: Pan-Frying
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 25
- Fiber: 5
- Protein: 15
- Cholesterol: 200
Frequently Asked Questions
What type of Moroccan spice should I use for the frittata?
You can use any Moroccan spice blend, but a combination of cumin, coriander, and cinnamon works well to enhance the flavor of the veggies.
Can I use frozen vegetables instead of fresh for the frittata?
Yes, you can use frozen vegetables like peas and bell peppers, but make sure to thaw and drain them well to avoid excess moisture in the frittata.
Do I need to pre-cook the mushrooms and spinach before adding them to the frittata?
Yes, it’s best to sauté the mushrooms and spinach briefly to remove excess moisture and enhance their flavors before incorporating them into the frittata.
Your ingredients list does not contain all the herbs and spices you list in the instructions. Also, “Moroccan Spice packet” is not very helpful without providing a clue as to what is in it.