Curried Vegetable Frittata
Recipe by: Rich Sowa | Servings; 12
- 1/2 c. Minced Carrots
- 1 c. Minced Sweet Potatoes
- 1/2 c. Shredded Zucchini
- 1/2 tsp Minced Garlic
- 1 tsp Ground Cumin
- 2 tsp Ground Coriander
- 1 tbs Ground Curry powder.
- 1/2 tsp Salt
- 2 tbs Shredded Fresh Basil.
- 6 ct. Fresh Eggs.
- 1/2 c. Heavy Cream.
- 3 tbs Olive oil
- 1/4 c. Shredded Mozzarella Cheese
- Garnish with Fresh Coriander.
Pre-heat oven to 350 degrees. Wash and peel both the sweet potatoes and carrots. Dice them into inch size pieces and add them to a large food processor. Process them until they are uniform and resemble the consistency of coarse corn meal.
In a large mixing bowl add the shredded zucchini, sweet potatoes, carrots, spices, garlic, basil and salt. Using a spoon, mix well and set aside. In a small blender, add the eggs and cream, blend until incorporated. Make sure not to blend any air into the egg mixture.
Place a greased muffin tin on the bottom of the oven and pull it out immediately after the pan reaches 350 degrees (approximately 5 minutes). Fill each muffin tin 3/4 of the way full with the egg mix. Place the Muffin tin back in the oven and cook for 8-10 minutes. While the egg is cooking, place a large pan over medium heat and add the 3 tbs. of olive oil. When the oil reaches 350 degrees add the mixed vegetables and sauté until soft, 8-10 minutes. After the egg mixture has begun to set in the oven, fill the tin with vegetable mix and top with the mozzarella cheese. Bake for and additional 15-20 minutes until the cheese has begun to brown and the frittata has risen from the tin.
Let cool for 10 minutes, remove with a thin spatula, top with fresh coriander and serve.