Indian Spiced Paleo Frittata with Tomato-Coconut Chutney

Allergens

Eggs, Dairy (if using regular milk and cheese)

Ingredients

• 8 large eggs 1 cup almond milk 1/2 teaspoon ground turmeric 1/2 teaspoon ground cumin Salt and pepper to taste 1 medium onion, diced 2 tablespoons coconut oil 1 cup chopped tomatoes 1 cup chopped bell peppers 1/2 cup fresh spinach 1/4 cup chopped cilantro 1 teaspoon garam masala

Instructions

1. Preheat oven to 350°F (175°C). In a bowl, whisk together eggs, almond milk, turmeric, cumin, salt, and pepper. Set aside. In a large skillet, heat coconut oil over medium heat. Add onion and sauté until translucent. Stir in tomatoes, bell peppers, spinach, and garam masala. Cook for 5 minutes or until vegetables are tender. Pour egg mixture over the vegetables in the skillet, stirring gently to combine. Transfer skillet to oven and bake for 25 30 minutes, or until set. While the frittata is baking, prepare the tomato coconut chutney using cilantro, tomatoes, coconut milk, and spices. Remove frittata from oven and let cool slightly before cutting into slices. Serve with chutney on the side.

Chef’s Insight

To achieve a richer mouthfeel in this dish, use full-fat coconut milk for the chutney.

Notes

To ensure the perfect texture, avoid overmixing the eggs when preparing the frittata batter.