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