Description
A vibrant frittata packed with Moroccan spices and your favorite veggies. Perfect for brunch or a light dinner.
Ingredients
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- 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)
Instructions
- Heat the olive oil in a pan over medium heat.
- Add the minced ginger, garlic, and green chilies and fry until the garlic turns golden brown, about 1 minute. Do not let it burn.
- Add the chopped onion and sauté until translucent, 3–4 minutes.
- Add the chopped tomatoes and a pinch of salt; cook until soft and mushy, about 5 minutes.
- Add the carrot, bell pepper, spinach, peas, and mushrooms. Sauté, covered, until the vegetables are cooked through, 6–8 minutes.
- Stir in the Moroccan spice, turmeric, and roasted cumin and cook, stirring, another minute.
- Adjust salt and pepper to taste.
- Stir in the chopped cilantro. Remove from heat and set aside.
- In a bowl, beat the eggs with a pinch of salt, the thyme, and the dried basil until well combined.
- Heat a frittata pan (or small nonstick skillet) over medium heat and coat with cooking spray.
- Pour the beaten eggs into the pan.
- 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.
- Cook for 1 minute, then flip the empty half over the filling to close the frittata.
- Continue cooking for another minute, until the eggs are fully set and the cheese is melted.
- 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