This curried egg frittata is one awesome little egg pie. I eat eggs like it’s my job. As I write this, I’m thinking about the fresh eggs sitting in my fridge waiting to be eaten – they’re from my awesome new friend Hayley over at Health Starts in the Kitchen. She and her hubby came over for brunch and brought us a ton of fresh goodies. When it comes to real food, she’s an expert; if you’re serious about real food, I suggest you follow her, asap.
Now that I’m doing crossfit, I go through eggs faster than ever. I feel like my body craves eggs. When I get home, I’ll eat 2-3 fried eggs and some veggies for dinner and call it a day. Sometimes though – I want to be a little fancy and on those days, I make myself a frittata aka egg pie.
Frittatas are great because of how easy they are to make. You heat up your fat of choice, add some spices and veggies and then pour in your whisked egg mixture. Could dinner be any easier? I think not.
I actually tested this recipe while I was home by myself last week. I was planning on sharing it with Roby but I was hungry and it was good… I somehow ate the whole thing by myself. Sometimes I surprise myself with how much food I can eat.
I love the combination of eggs and tomatoes. The two go together like peanut butter and jelly (neither of which I eat anymore now that I follow paleo). I use this egg and tomato combo in three other egg recipes: Shashouka, Punjabi egg curry and my spicy egg frittata. For this curried egg frittata recipe, I used canned diced tomatoes. Truthfully, I use canned tomatoes a lot – on weeknights and when I can’t get my hands on juicy fresh tomatoes. If you have the real thing – use it. If not, then seek out bpa-free canned tomatoes without extra preservatives or additives.
This recipe includes one of my secret time-saving ingredients: curry powder. Curry powder is a pre-made spice mix that includes spices like coriander, turmeric, cumin, cayenne, etc. It’s great to have on hand because you can add it to eggs, veggies, fish, and get a nicely spiced dish in a short amount of time. Curry powder was the star ingredient behind this roasted butternut squash recipe. Buy it, love it – use it! And definitely make this curried egg frittata with it.
- 5 eggs
- 2 tbs coconut oil or fat of choice
- 1 yellow onion, finely chopped
- 1 serrano pepper, minced
- 1 can diced tomatoes, drained
- 1 tbs Organic Curry Powder
- 1 tsp paprika
- salt and pepper, adjust to taste
- small handful cilantro, chopped
- In a bowl, add egg, cilantro and spices. Mix well and set aside.
- Add oil to cast iron skillet on medium heat. Then add onion, serrano pepper and pinch of salt.
- Once the onions turn soft, add tomatoes.
- Cook until the tomatoes for about ten minutes until they soften.
- Pour the egg mixture into the skillet and quickly mix it with the onions and tomatoes. Let it sit undisturbed for about 5 minutes and then put the skillet in an oven for 5 minutes or so until the top layer of the egg is cooked (I used a convection oven).