Masala Frittata

This is a delicious recipe that is very easy to make. You can cook completely on the stovetop or start on the stovetop and complete in the oven. It may look like a lot of ingredients but almost half are seasonings. This is a recipe that can be made ahead and heated again before serving. 

Source: Sharmila Sachdevsh, Taste of Suppers 2019


1⁄2 cup
milk (substitute: coconut or almond milk)
1 tablespoon
fat of choice to coat the bottom of the soup pot (butter, coconut, ghee, or olive oil)
medium onions (finely chopped)
1⁄2 tablespoon
ginger (minced)
chile (green, finely chopped)
8 ounces
button mushrooms (fresh, sliced)
red bell pepper (chopped)
green bell pepper (chopped)
1⁄2 teaspoon
1 teaspoon
garam masala
1⁄2 teaspoon
curry powder
salt and pepper to taste
1⁄2 cup
cilantro leaves (fresh, finely chopped)


Preheat oven to 350 degrees.

Heat butter or oil in oven-proof or cast iron pan (if planning on also baking in the oven). (Option to use regular heavy-bottom pan if only cooking on stovetop.)

Add onions and saute until they are soft and translucent (3-5 minutes).

Add chopped ginger and green chile and cook for another couple of minutes.

Add mushrooms and cook until liquid is reduced.

Mix in bell pepper, turmeric, garam masala, curry powder, salt, black pepper. Continue cooking this mixture. 

In a separate bowl, add eggs and milk and cilantro.

Reduce heat to medium-low and add egg mixture to the pan with the onion, mushrooms and peppers. Shake the pan to distribute evenly.

Cook on low heat for 5-6 minutes undisturbed. You can either continue to cook the frittata on the stovetop until the center is set (about 10-12 minutes) OR place the pan on the middle rack of the oven for 20-25 mintues. 

Remove from oven and let sit for 2-3 minutes before serving.

*Can use more than one green chile (to taste) and leave out additional heat from red chile powder

 (Recipe  #561)