Well the last batch of recipes left me with tuppaware meals for over a week! In the meantime February's edition of the Good Food magazine turned up so I folded down some more pages to work through. After a heavy weekend it was time for some detox veggie goodness, and this one looked nice and simple. I'm a big fan of frittatas.
To start, I diced two and a half onions and fried them in a large frying pan until golden brown. Next a table spoon (and a bit...) of madras paste was added along with a pack of halved cherry tomatoes, chilli powder and paprika were added and stirred into the onions. The mixture was fried until the tomatoes were beginning to burst and the paste had thickened onto the other ingredients.
Six eggs and a bunch of roughly chopped coriander were mixed in a glass and then poured onto the onion and tomato mixture. This was stirred together to give an even distribution of ingredients and cooked on a low eat for just under ten minutes.
Once the bottom was cooked, the pan was put under the grill to cook the rest of the egg mixture until stiff.
Meanwhile, the remaining half an onion was mixed with a diced tomato, avocado and a small bunch of roughly chopping coriander. This was topped with juice from half a lime and mixed together.
A quarter of the frittata was served with a spoonful of the salsa which made a really light dinner after a day of snacking. Delicious!
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