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. 

Pasta Frittata - Indo Italian Style

          Frittata is basically an Italian omelette with eggs, veggies, meat, herbs and other seasonings in it. So here is my version of an Indo-Italian style Frittata with eggs, Pasta, Indian spices and few mixed veggies thrown in. 

          This is a super quick dish when you are running out of time. It can be enjoyed for breakfast, as a snack or for lunch / dinner. You can also pack for a lunch box meal too. So check the step by step pictorial recipe to prepare it.

• 4 eggs
• 2 tbsp. cheese, grated
• 1/2 cup pasta, boiled al dente
• 1/2 cup chopped mixed veggies (carrot, peas, beans, red cabbage, etc.)
• 2 tbsp. oil
• 1/2 tsp. cumin seeds
• pinch of asafoetida
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 green chilies, chopped
• 1 tsp. sesame seeds
• salt to taste
• 1/4 tsp. turmeric powder
• 1/2 tsp. coriander powder
• 1/2 tsp. cumin powder
• 1/2 tsp. garam masala powder
• 1 tsp. kasuri methi, crushed
• 1/2 tsp. red chili flakes
• 1 tsp. flaxseed
• 1 tbsp. fresh grated coconut
• 1 tsp. coriander leaves, chopped

          In a bowl, whisk together eggs, cheese, red chili flakes, kasuri methi and flaxseed. Keep aside. 

          Heat oil in a pan and temper with cumin seeds and asafoetida. Then add the onion, ginger and green chilies. Saute till light brown.

          Now add the chopped veggies, sesame seed and all the dry spices. Mix well and add some water. Cover and cook till the veggies turns soft.

          Spread the boiled pasta and then pour the egg mix over it. Cover and cook 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 cut as desired. Serve, garnished with fresh grated coconut and coriander leaves. 

                       Whisk eggs, cheese, red chili flakes, kasuri methi & flaxseed. 

                       Heat oil & temper with cumin seeds and asafoetida. 

                       Add onion, ginger & green chilies. Sauté till light brown.

                      Add chopped veggies, sesame seed & all dry spices. Mix well & add some
                      water. Cover & cook till the veggies turns soft.

                       Spread the boiled pasta.

                      Then pour the egg mix over it.

                      Cover & cook on low flame till one side is done. Flip & cook other side. 

                     Transfer to a serving plate and cut as desired. 

                            Serve, garnished with fresh grated coconut and coriander leaves.