Pasta & Prawn Frittata

          Frittata is basically an Italian omelette that has eggs, herbs, meat, veggies and seasonings in it. So here is my version of a frittata which I made using some prawns and pasta. This is a super quick dish when time is a constraint. 

          It can be had for breakfast, brunch, snack or anytime you wish. You can also pack for a lunch box meal too. Enjoy preferably, with some ketchup, chutney, mayo or hummus. So check the step by step pictorial recipe to prepare it. 

• 3 eggs, well beaten
• 8-10 prawns, cleaned & deveined
• 1/2 cup pasta, boiled al dente
• 1 onion, chopped
• 1 tsp. ginger, chopped
• 1 tsp. garlic, chopped
• 1-2 green chilies, chopped
• 1-2 sprigs curry leaves 
• 1/2 cup spinach, chopped
• 1 tbsp. fresh grated coconut
• 1 tsp. sesame seeds
• 1 tbsp. peanuts
• salt to taste
• 1/4 tsp. pepper powder
• 1-2 tbsp. mixed nuts, chopped
• 2 tbsp. oil 
• 1 tbsp. coriander leaves, chopped

          Dry roast coconut, sesame seeds and peanuts till light brown. After it cools down, grind and keep aside. Heat 1 tbsp. oil and saute the prawns till it changes colour. Drain and keep aside. 

          In the same oil, stir fry the onion, ginger, garlic, green chilies and curry leaves till light brown. Drain and keep aside. 

          Now add in all the remaining ingredients followed by the eggs (except oil and coriander leaves). 

          Spread it evenly and cook, covered on a low flame till one side is done. Carefully flip it over and cook the other side too.

          Transfer to a serving plate and garnish with coriander leaves. Cut as desired and enjoy preferably with some ketchup, chutney, mayo or hummus. 

                       Heat 1 tbsp. oil & sauté the prawns till it changes colour. 

                     In the same oil, sauté onion, ginger, garlic, green chilies & curry leaves
                     till light brown. Drain and keep aside. 

                       Now add in all the remaining ingredients.....

                      .....followed by the eggs (except oil and coriander leaves). 

                     Spread it evenly & cook, covered on low flame till one side is done.
                     Carefully flip it over and cook the other side too.

                     Transfer to a serving plate & garnish with coriander leaves. Cut as desired
                     & enjoy with some ketchup, chutney, mayo or hummus.