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!

Nutriscore Rating: 65/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.

Step 3

Heat the olive oil in a large oven-safe skillet over medium heat.

Step 4

Add the diced onion and sauté for 3-4 minutes until softened.

Step 5

Stir in the garlic and red bell pepper. Cook for another 2-3 minutes until fragrant and the peppers are starting to soften.

Step 6

Add the curry powder and turmeric to the skillet, stirring well to coat the vegetables evenly with the spices.

Step 7

Add the baby spinach to the skillet and cook for 1-2 minutes, stirring, until the spinach has wilted.

Step 8

Pour the egg mixture over the vegetables, tilting the skillet to distribute the eggs evenly.

Step 9

Scatter the halved cherry tomatoes and crumbled feta cheese over the top.

Step 10

Cook on the stovetop over medium heat for 3-4 minutes, just until the edges of the frittata start to set.

Step 11

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.

Step 12

Remove from the oven and let cool for 5 minutes.

Step 13

Sprinkle the chopped cilantro on top before slicing and serving. Enjoy your Curry Frittata warm or at room temperature!

Nutrition Facts

Serving size	(929.0g)

Amount per serving	% Daily Value*
Calories	1053.6

Total Fat 74.8g	0%
Saturated Fat 24.7g	0%
Polyunsaturated Fat 3.1g
Cholesterol 1188.2mg	0%
Sodium 4593.4mg	0%
Total Carbohydrate 36.8g	0%
Dietary Fiber 8.5g	0%
Total Sugars 16.9g
Protein 56.2g	0%

Vitamin D 284.8IU	0%
Calcium 739.2mg	0%
Iron 14.7mg	0%
Potassium 1419.3mg	0%

*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.

Source of Calories

Fat: 64.4%

Protein: 21.5%

Carbs: 14.1%