Chili in a pod

Spicy Vegetable Frittata Recipe

This easy vegetable frittata recipe is perfect for breakfast, brunch, lunch or a light evening meal! You can pack just about anything into it, in this vegetable version, we add lots of colorful and tasty veggies, herbs and spices.

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MAIN INGREDIENTS

Vegetables – 1/2 cup chopped Potatoes, 1/4 cup chopped Carrots, 1/4 cup shredded Cabbage, 1 small size Onion finely chopped and 1 small size Tomato (chopped and deseeded)

Eggs – 4 Large Eggs

Ground Spices – Red chili powder, Turmeric powder, Pepper powder

Oil – Any type of Cooking Oil 

HERE ARE MY STEP-BY-STEP INSTRUCTIONS WITH PHOTOS

STEP 1 : Preparation

Peel & chop potato and carrot into small cube size pieces & set aside.

Chop red chili, onion, tomato, cabbage and arrange remaining ingredients for cooking.

STEP 2 : Vegetable mixture

  • Take a frying pan, add cooking oil, once heated add chopped potato and saute for 1 min at medium heat.
  • Add 1/4 teaspoon red chili powder, 1/4 teaspoon salt and stir fry for 2 – 4 minutes, until golden brown.
  • Add freshly chopped chili and give a good mix (this step is optional).
  • Then add chopped carrot, shredded cabbage, mix well and stir fry for 2 minutes.
  • Remove from heat.

STEP 3 : Spicy Egg mixture

  • Take a large bowl, add 4 large eggs and beat well, then add 1/4 teaspoon salt, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili flakes (optional), 1/4 teaspoon black pepper powder and whisk well.
  • To the egg, add freshly chopped onion and tomato and give it a good mix.
  • Finally add prepared vegetable mixture and mix well.

STEP 4 : Vegetable Frittata

Heat the same pan with 2 tablespoon oil, once heated pour vegetable egg mixture and spread evenly, cover and cook on low flame for 5-7 minutes.

Flip frittata to a plate, then slide back to the frying pan and cook again for 2-3 minutes on low flame.

STEP 5 : Serving

Cut and serve vegetable frittata warm.

TIPS AND TRICKS:

You can add or alter vegetables of your choice to the egg mixture. (like – spinach, bell pepper, mushroom)

Adjust spices according to your spice level.

To Store: Leftover can be stored in refrigerator for 3 days. Before serving just warm in microwave for 1 min.

OUR LATEST FEATURED VIDEO

Spicy Vegetable Frittata Recipe
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Spicy Vegetable Frittata Recipe

Author: sdarunkumar1987 Cooking Method:Stove Top Courses:Brunch Breakfast Dinner
Difficulty:BeginnerPrep time: 10 minutesCook time: 15 minutesRest time: 40 minutesTotal time: 25 minutesServings:2 servingsCalories:300 kcal Best Season:Summer

Description

This easy vegetable frittata recipe is perfect for breakfast, brunch, lunch or a light evening meal!

Ingredients

    Vegetable Mixture

    Egg Mixture

    Instructions

      Preparation

    1. Peel & chop potato and carrot into small cube size pieces and keep aside.
    2. Chop red chili, onion, tomato, cabbage and arrange remaining ingredients for cooking.

      3. Vegetable Mixture

    3. Take a frying pan, add cooking oil, once heated add chopped potato and saute for 1 min at medium heat.
    4. Add 1/4 teaspoon red chili powder, 1/4 teaspoon salt and stir fry for 2 – 4 minutes, until golden brown.
    5. Add freshly chopped red chili and give a good mix (this step is optional).
    6. Then add chopped carrot, shredded cabbage, mix well and stir fry for 2 minutes.
    7. Remove from heat.

      8.  Spicy Egg Mixture

    8. Take a large bowl, add 4 large eggs and beat well, then add 1/4 teaspoon salt, 1/2 teaspoon red chili powder, 1/4 teaspoon turmeric powder, 1/4 teaspoon red chili flakes (optional), 1/4 teaspoon black pepper powder, whisk well.
    9. To the egg, add freshly chopped onion and tomato and give it a good mix.
    10. Finally add prepared vegetable mixture and mix well.

      11. Vegetable Frittata

    11. Heat the same pan with 2 tablespoon oil, once heated pour vegetable egg mixture and spread evenly, cover and cook on low flame for 5-7 minutes.
    12. Flip frittata to a plate, then slide back to the frying pan and cook again for 2-3 minutes on low flame.

      13. Serving

    13. Cut and serve vegetable frittata warm.

    Notes & Tips

    • You can add or alter vegetables of your choice to the egg mixture (like – spinach, bell pepper, mushroom).
    • Adjust spices according to your spice level.
    • To Store: Leftover can be stored in refrigerator for 3 days. Before serving just warm in microwave for 1 min.
    Keywords:Breakfast recipe, Healthy Breakfast recipes, Low carb recipe, vegetable frittata, easy vegetarian breakfast