Curried Pea Fritatta with Fresh Tomato Chutney

I was not really excited about this recipe when Matt picked it out of the June Bon Appétit. A frittata with some peas in it just didn't really peek my interest. But I was so wrong & knew from the minute I smelled it cooking. Really a pretty simple dish but the flavors were just wonderful together. Do not skip the fresh tomato chutney since it adds so much fresh flavor to the dish with the sweetness of the tomatoes & the smokiness of the cumin (I can see using this chutney as a condiment on other things too for example it would be good on a burger). We added some chickpeas to the frittata because we had some leftover in the fridge & felt they really added a lot of texture to it & would definitely add them again.


Fresh Tomato Chutney

6 oz sweet cherry tomatoes
1/2 T packed brown sugar
1/2 t ground cumin
1 small garlic clove, peeled
pinch ground ginger

Place all the ingredients in a food processor. Pulse on & off until the tomatoes are coarsely chopped. Season with salt & pepper & set aside.

Curried Pea Frittata

4 large eggs
2 T freshly grated Parmesan
1 t curry powder
1/8 t salt
1 T olive oil
2 green onions, chopped
1/2 c frozen peas
1/2 c chickpeas (garbanzo beans) drained & rinsed.

Preheat broiler. In a medium bowl, whisk eggs. Add cheese, curry powder, and salt & mix well. Heat oil in a medium to small (the smaller the pan the thicker the frittata) broilerproof nonstick skillet over medium-high heat. Add green onions, peas & chickpeas. Sauté until the onions wilt. Add the egg mixture. Cook until the top is almost set & the bottom is golden, lifting the edges to let the uncooked egg flow underneath. Place the frittata in broiler until the top is set. Run a spatula around the frittata to loosen it & slide onto a plate to serve.

Serves 2