Moroccan-Spiced Veggie Frittata

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

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• Author: Priya Lakshminarayan
• Total Time: 35 minutes
• Yield: 2 servings 1x
• Diet: Omnivore, Vegetarian

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Description

A vibrant frittata packed with Moroccan spices and your favorite veggies. Perfect for brunch or a light dinner.

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Ingredients

Units USM Scale 1x2x3x

• 1 tbsp olive oil
• 1 tbsp minced fresh ginger
• 2 tbsp minced garlic
• 2 green chilies, finely chopped (to taste)
• 1 medium onion, chopped
• 2 medium tomatoes, chopped
• 1 medium carrot, finely chopped
• 1 bell pepper (any color), chopped
• 1 cup fresh spinach, chopped
• 1/2 cup green peas (fresh or frozen)
• 1 cup mushrooms, sliced
• 1 tsp Moroccan spice blend (such as ras el hanout), plus more for finishing
• 1/2 tsp ground turmeric
• 1/2 tsp roasted ground cumin
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh cilantro, chopped, for garnish
• 5 eggs
• 1/2 tsp dried thyme
• 1/2 tsp dried basil
• Cooking spray
• 1/4 cup grated cheese (mozzarella or sharp cheddar)

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Instructions

1. Heat the olive oil in a pan over medium heat.
2. Add the minced ginger, garlic, and green chilies and fry until the garlic turns golden brown, about 1 minute. Do not let it burn.
3. Add the chopped onion and sauté until translucent, 3–4 minutes.
4. Add the chopped tomatoes and a pinch of salt; cook until soft and mushy, about 5 minutes.
5. Add the carrot, bell pepper, spinach, peas, and mushrooms. Sauté, covered, until the vegetables are cooked through, 6–8 minutes.
6. Stir in the Moroccan spice, turmeric, and roasted cumin and cook, stirring, another minute.
7. Adjust salt and pepper to taste.
8. Stir in the chopped cilantro. Remove from heat and set aside.
9. In a bowl, beat the eggs with a pinch of salt, the thyme, and the dried basil until well combined.
10. Heat a frittata pan (or small nonstick skillet) over medium heat and coat with cooking spray.
11. Pour the beaten eggs into the pan.
12. When the eggs begin to set, spoon a generous amount of the cooked vegetable mixture onto one half of the pan. Top with the grated cheese and a pinch of extra Moroccan spice.
13. Cook for 1 minute, then flip the empty half over the filling to close the frittata.
14. Continue cooking for another minute, until the eggs are fully set and the cheese is melted.
15. Carefully slide the frittata onto a plate. Serve warm, with chutney if you like.

Notes

Swap in any vegetables you have on hand — zucchini, eggplant, and kale all work. Serve with a spoonful of cilantro or mango chutney.

• 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

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