Curried Egg and Tomato Frittata

Curried Egg and Tomato Frittata
Curried Egg and Tomato Frittata Image
Still life photograph of egg and tomato curry frittata dish on an empty, Heinz Curry Tomato Base, clean table, cream color background, natural light, daylight, minimalist composition, frontal view --ar 4:5 --v 6.0 --s 50 --style raw
Heinz Curry Tomato Base
Curried Egg and Tomato Frittata
Serves 4
For the frittata
  • 1 tbsp vegetable oil
  • 1 large red onion, diced.
  • 2 x green peppers, diced 1 cm
  • 10 eggs
  • 200g Heinz Curry Tomato Base
  • 4 tbsp chopped coriander
  • 1 tsp salt
  • 2 garlic cloves, sliced
  • 1 tbsp curry powder
  • 250 cherry tomatoes, halved.
  • 1 tbsp curry powder
  • Salt and pepper
1. Preheat oven to 190°C / 170°C/ Gas mark 5.
2. Heat oil in a nonstick, oven-proof pan over medium heat. Fry onion and pepper for 8-10 minutes.
3. Whisk eggs, Heinz curry tomato base, and salt in a jug (or blend for fluffiness). Add coriander, set aside.
4. Add garlic, curry powder to the pan, cook 1 minute. Add tomatoes, spinach, cook 2 minutes until wilted.
5. Pour egg mix into the pan, lower heat. Cook on the hob for 5 minutes to set. Bake 15 minutes until eggs set.
6. Cool frittata for 10-15 minutes, slice, and serve.
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