Curried Egg and Tomato Frittata

Curried Egg and Tomato Frittata
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Curried Egg and Tomato Frittata Image
A.I PROMPT:
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
Passata
Curried Egg and Tomato Frittata
RECIPE
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
Method:
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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