Curry Frittata
Elevate your breakfast or brunch game with this bold and flavorful Curry Frittata, a fusion twist on the classic egg-based dish. Packed with protein-rich eggs, tender baby spinach, sweet bursts of cherry tomatoes, and the rich, warm spice of curry powder and turmeric, this frittata is a vibrant celebration of both color and taste. Sautéed onions, garlic, and red bell peppers lend a savory depth, while crumbled feta cheese adds a creamy, tangy finish. Baked to golden perfection in just 25 minutes, this one-skillet, oven-to-table recipe is as convenient as it is delicious. Garnished with fresh cilantro for an herby flourish, this Curry Frittata makes a satisfying meal that’s perfect for any time of day. Ideal for busy mornings, brunch spreads, or a light dinner, it’s a gluten-free, protein-packed dish that’s sure to impress!
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Recipe Information
Ingredients
- 6 large eggs
- 0.25 cups milk
- 0.5 teaspoons salt
- 0.25 teaspoons ground black pepper
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 2 minced garlic cloves
- 1 medium, diced red bell pepper
- 2 cups baby spinach
- 1 tablespoon curry powder
- 0.5 teaspoons ground turmeric
- 1 cup, halved cherry tomatoes
- 0.5 cup, crumbled feta cheese
- 2 tablespoons, chopped fresh cilantro
Instructions
Preheat your oven to 375°F (190°C).
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat the olive oil in a large oven-safe skillet over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the garlic and red bell pepper. Cook for another 2-3 minutes until fragrant and the peppers are starting to soften.
Add the curry powder and turmeric to the skillet, stirring well to coat the vegetables evenly with the spices.
Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until the spinach has wilted.
Pour the egg mixture over the vegetables, tilting the skillet to distribute the eggs evenly.
Scatter the halved cherry tomatoes and crumbled feta cheese over the top.
Cook on the stovetop over medium heat for 3-4 minutes, just until the edges of the frittata start to set.
Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the eggs are fully set and the frittata is lightly golden on top.
Remove from the oven and let cool for 5 minutes.
Sprinkle the chopped cilantro on top before slicing and serving. Enjoy your Curry Frittata warm or at room temperature!
Nutrition Facts
Calories |
258 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.7 g | 24% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 297 mg | 99% | |
| Sodium | 1092 mg | 47% | |
| Total Carbohydrate | 8.5 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 4.5 g | ||
| Protein | 13.8 g | 28% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 182 mg | 14% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 301 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
