Tandoori Spiced Egg Frittata Recipe

About this recipe

This Tandoori Spiced Egg Frittata is a delightful fusion of Indian flavors and a classic breakfast dish. Combining the richness of eggs with aromatic tandoori masala, tender chicken, and vibrant vegetables, this recipe offers a high-protein, satisfying meal perfect for a family breakfast or brunch. The spices are balanced to medium heat, ensuring a warm and inviting flavor profile without being overpowering. Packed with lean protein and nutrient-rich veggies, this dish is tailored for those aiming for weight loss while still enjoying a hearty and flavorful start to the day.

Ingredients

• 6 pcs White Eggs
• - Chicken Breast
• 500 g Onion
• 500 g Tomato - Hybrid
• 500 g Capsicum Green
• 250 g Spinach
• - Tandoori Seasoning 50g
• 200 g Dahi
• 250 ml Olive Oil
• 50 g Black Pepper Powder
• 100 g Coriander Leaves
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder

Instructions

1. 1. Marinate the diced chicken with tandoori masala, yogurt, and a pinch of salt. Let it sit for 15 minutes.
2. 2. Heat 1 tbsp of oil in a non-stick pan over medium heat. Cook the marinated chicken for 5-7 minutes until tender and set aside.
3. 3. In the same pan, add the remaining oil and sauté the chopped onion until translucent, about 2-3 minutes.
4. 4. Add the chopped tomato, bell peppers, and spinach to the pan. Cook for 3-4 minutes until the vegetables soften slightly.
5. 5. In a bowl, whisk the eggs with turmeric, red chili powder, black pepper, and a pinch of salt.
6. 6. Spread the cooked chicken evenly over the vegetable mixture in the pan, then pour the whisked eggs over the top.
7. 7. Cover the pan with a lid and cook on low heat for 8-10 minutes until the eggs are set and the frittata is firm.
8. 8. Garnish with fresh coriander leaves, cut into wedges, and serve warm.