Indian Spiced Summer Vegetable Frittata
Gluten free, vegetarian
1 tsp mustard seeds
½ tsp cumin seeds
A splash of vegetable oil
4 spring onions, finely sliced
2 garlic cloves, finely chopped
2cm piece of ginger, finely chopped
1 green chilli, finely chopped
1 pack of paneer (200g) chopped into cubes
300g peas-podded (or use frozen)
100g green beans, chopped into 3cm pieces
1 courgette, sliced
A handful of chopped coriander
Salt and pepper
Heat a medium frying pan and add a splash of vegetable oil. Add the mustard and cumin seeds and let them pop. Add the spring onions, garlic and ginger and fry for a minute before adding the paneer cubes. Stir fry the paneer until it is golden around the edges. Add the peas, green beans and courgette and cook for 3-4 minutes. In a large bowl whisk the eggs and season well with salt and pepper. Tip the vegetable mixture and chopped coriander into the eggs, reheat the pan with a little more oil and carefully tip the eggs and vegetables into the pan. Allow the frittata to set and don’t move the mixture around or you will have scrambled egg.
Cook for 10 minutes on a low heat and then either place a plate on top of the frying pan and flip the frittata over and cook for another 5 minutes or until the frittata is golden. Alternatively you can miss out flipping the frittata over (if your frying pan doesn’t have a plastic handle) and instead finish it off under the grill until it is set and golden.
Serve with a tomatoes salad. Cold leftovers are perfect for a picnic.