This chicken frittata is an adaption of Myworkshop‘s Vegetable Frittata.I prepared it with chicken and potatoes which was more to my taste bud.For all those who like the combination of chicken and spices ,sharing this recipe with you.
3 eggs
200ml full cream milk
100g Cheddar cheese (grated)
1 green capsicum (cut in cubes)
½ tsp chaat masala(optional)
½ tsp pepper powder
Salt to taste
Fillings:
½ tsp cumin seeds
2 shallots (minced)
2 nips garlic(chopped)
2 slices ginger (chopped)
1 lemon grass (crushed)
1 cup chopped boneless chicken
1 large potato(cut in very small cubes)
2 tbsp chicken curry powder
1 tomato (chopped)
Salt to taste
To make the fillings: Heat 3 tbsp oil, add in cumin seeds.Once aroma arise,add shallots, garlic and ginger, once soften, add in lemon grass, tomato and curry powder.Stir for a few seconds then add in chicken and potato.Add about 2 cups of water and let it simmer until potato soften.Add salt a bit.Cook until the filling is slightly dry in gravy.Leave to cool.Discard the lemon grass.
To prepare the frittata: Beat 3 eggs and add in milk. Beat until the milk is well combine.Add salt to taste. Mix in the egg batter and capsicum to the chicken filling .Stir so that the chicken filling is well combine with the egg mixture. Transfer to a pan. Add cheddar cheese ,sprinkle with pepper powder and chaat masala.
Preheat oven at 200C and bake for 35-40mins. I used a round pan with 17.5cm in diameter.If you want a more thinner width frittata ,use a pan with a bigger diameter.
Note :I used Shan Chaat Masala which is easily available in many Indian grocery shops and supermarkets. If you want a spicy filling , add in 1 chopped green chilli or ¾ tsp chilli powder.
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The above recipe is my entry for the event Food for 7 stages of life - 6th Edition-Tiffin Box hosted by Sourashtra Kitchen and Sudeshna's 'Cook like a bong'
3 eggs
200ml full cream milk
100g Cheddar cheese (grated)
1 green capsicum (cut in cubes)
½ tsp chaat masala(optional)
½ tsp pepper powder
Salt to taste
Fillings:
½ tsp cumin seeds
2 shallots (minced)
2 nips garlic(chopped)
2 slices ginger (chopped)
1 lemon grass (crushed)
1 cup chopped boneless chicken
1 large potato(cut in very small cubes)
2 tbsp chicken curry powder
1 tomato (chopped)
Salt to taste
To make the fillings: Heat 3 tbsp oil, add in cumin seeds.Once aroma arise,add shallots, garlic and ginger, once soften, add in lemon grass, tomato and curry powder.Stir for a few seconds then add in chicken and potato.Add about 2 cups of water and let it simmer until potato soften.Add salt a bit.Cook until the filling is slightly dry in gravy.Leave to cool.Discard the lemon grass.
To prepare the frittata: Beat 3 eggs and add in milk. Beat until the milk is well combine.Add salt to taste. Mix in the egg batter and capsicum to the chicken filling .Stir so that the chicken filling is well combine with the egg mixture. Transfer to a pan. Add cheddar cheese ,sprinkle with pepper powder and chaat masala.
Preheat oven at 200C and bake for 35-40mins. I used a round pan with 17.5cm in diameter.If you want a more thinner width frittata ,use a pan with a bigger diameter.
Note :I used Shan Chaat Masala which is easily available in many Indian grocery shops and supermarkets. If you want a spicy filling , add in 1 chopped green chilli or ¾ tsp chilli powder.
Thanks for visiting!
Rate this recipe:
The above recipe is my entry for the event Food for 7 stages of life - 6th Edition-Tiffin Box hosted by Sourashtra Kitchen and Sudeshna's 'Cook like a bong'
That looks great!
ReplyDeleteTaste Yummy.
ReplyDelete