Best Curried Pea Frittata With Fresh Tomato Chutney Recipes

Frittata with Tomato Chutney image

Provided by Food Network

Time 1h20m

Yield 6 to 8 servings

Number Of Ingredients 27

1/4 cup olive oil
1 large baking potato, like russet, peeled and thinly sliced
1 medium yellow onion, peeled and julienne
1 red pepper, julienne
4 scallions, sliced
12 eggs, cracked and whisked
6 ounces grated manchego cheese
6 ounces fresh goat cheese
1/4 cup chopped parsley
2 teaspoon salt
1/2 teaspoon fresh ground black pepper
Tomato Chutney, recipe follows
1/2 cup malt vinegar
1/2 cup brown sugar
15 cloves of garlic sliced thin
1 cup julienned ginger
3 red onions, julienne thinly
2 tablespoons coriander seeds
2 tablespoons mustard seed
2 tablespoons anise seed
2 tablespoons fennel seed
1 (16 ounce) can chopped tomatoes
2 cups fresh tomatoes, peeled and seeded (concasse)
1/2 cup lime juice
4 jalapenos chopped fine
1/4 cup loosely packed cilantro leaves, chopped
Salt and pepper

Steps:

Preheat oven to 350 degrees F.
In a heavy bottom skillet on medium-high heat, saute the potatoes in oil until golden brown. Add onions, peppers, and scallions and cook until tender. Add eggs and stir until they start to set up. Stir in cheeses and parsley, and season. Place in oven for 15 minutes. Remove, cut into wedges, and serve with Tomato Chutney.
In a non-reactive saucepan on medium heat, reduce vinegar with sugar, garlic, ginger, onions, and spices until almost dry. Add canned tomatoes and continue cooking until thick. Remove from heat and stir in concasse, lime juice, jalapenos, cilantro and seasoning. Let cool.

Asparagus and Fresh Pea Frittata with Tomato-Basil Concasse image

Provided by Bobby Flay

Categories main-dish

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
2 shallots, finely diced
1 clove garlic, finely chopped
8 plum tomatoes, seeded, peeled and coarsely chopped
Salt and freshly ground pepper
4 basil leaves, cut into chiffonade
2 tablespoons olive oil
8 large eggs
2 tablespoons water
3 tablespoons grated Romano cheese
8 spears asparagus, trimmed blanched and cut into 1/2-inch pieces
1/2 cup fresh peas, or defrosted frozen peas
3 tablespoons finely chopped fresh parsley
6 basil leaves, cut into chiffonade
Salt and freshly ground black pepper

Steps:

Mix all the tomato-basil concasse ingredients together and set aside.
Preheat oven to 400 degrees F. Heat olive oil in a large saute pan over high heat. Whisk together the eggs, water, cheese, asparagus, peas, parsley and basil until combined and season with salt and pepper to taste. Pour the egg mixture into the pan and cook until the bottom is golden brown and set. Place in the oven and cook until the frittata is cooked through. Serve at room temperature with the Tomato Concasse.