Curried egg and tomato frittata with paneer
This cheesy vegetable-forward frittata from Helen Graham brings together the classic combination of tomato and egg with the help of Heinz curry tomato base. It makes a delicious and quick vegetarian supper, but is equally good in a lunch box or at a picnic.
Ingredients
Metric
Imperial
- 3 tbsp of vegetable oil
- 225g of paneer, cut into 3 cm cubes
- 1 red onion, finely sliced into half moons
- 2 garlic cloves, finely sliced
- 20g of fresh ginger, peeled and finely chopped
- 1 red chilli, de-seeded and finely sliced
- 2 tsp flaky sea salt
- 100g of kale, washed and roughly chopped
- 150g of curried tomato sauce
- 6 eggs
- 1 bunch of fresh coriander, leaves and stalks roughly chopped
Method
Preheat the oven to 200°C fan
Heat a lidded, ovenproof medium frying over a medium heat and add the oil. Add the paneer and fry on each side until golden – this should take around 8 minutes. Transfer to a plate and set aside
- 3 tbsp of vegetable oil
- 225g of paneer, cut into 3 cm cubes
Add the onion, garlic, ginger, chilli and 1 tsp flaked sea salt and sauté gently until completely soft – about 8 minutes
- 1 red onion, finely sliced into half moons
- 2 garlic cloves, finely sliced
- 20g of fresh ginger, peeled and finely chopped
- 1 red chilli, de-seeded and finely sliced
- 1 tsp flaky sea salt
Add the kale and cover with a lid for 4 minutes, or until the kale is wilted
- 100g of kale, washed and roughly chopped
Meanwhile, in a mixing bowl, whisk together the curry base, eggs, chopped coriander and remaining 1 tsp flaked sea salt. Add the paneer back to the pan and stir through the vegetables evenly
- 150g of curried tomato sauce
- 6 eggs
- 1 bunch of fresh coriander, leaves and stalks roughly chopped
- 1 tsp flaky sea salt
Pour the egg mix over the paneer and continue to cook until it sets around the outside, about a further 2 minutes, then place in the oven for 8 minutes or until completely set
Set aside to cool slightly, before turning out onto a serving plate
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