Mixed Veggie Almond Frittata

"Frittata" is an Italian word derives from fritto, the past particle of "to fry", and was orginally a general term for cooking eggs in a skillet. "Frittata" is an egg-based dish similar to an omelette or quiche, enriched with additional ingredients such as meats, cheeses, vegetables, pasta and herbs.  

I always make this mostly on a weekend, especially on a sunday when we get out of bed late and kinda hungry and have a good breakfast, kinda brunch and that can be made easily and fast and the main concern is that my son should like it. He likes eggs and cheese. So I combine these ingredients with veggies, so that I can sneak in some healthy goodness. :)

But this one I made it for my lunch box, as I was feeling lazy to cook and was running out of time. I had these turkey meatballs made the previous day night, so combined it with the frittata. But you can always experiment with your choice of ingredients. This actually made a very healthy and heavy lunch with all the proteins and veggies in it.

Ingredients:

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2 Eggs

1/2 cup Mixed Veggies (I used frozen with beans, carrots, corn and peas)

1 tbps Milk

1/4 tsp Red Chili Flakes

1/4 cup Blanched Almond Flakes

Salt and Pepper to taste

1/4 tsp Butter

Method:

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1. Heat a non-stick pan.

2. In a bowl beat 2 eggs, mix with all other ingredients together.

3. Add the butter in the pan, let it melt and add the egg mixture and let it cook on a medium flame, add the almond flakes on top of the egg mixture.

4. Once the bottom is slightly golden brown, flip it over and cook the second side too for about more 3-4 mins until the egg is well cooked all through.

5. Serve it as a brunch or a heavy snack.

Linking this to Go Nuts Event

 

The curved windows in the front will need allot of work.  Many very large holes that will be repaired with solid wood after old sections are cut out.  www.bettermadecabinets.com

The curved windows in the front will need allot of work.  Many very large holes that will be repaired with solid wood after old sections are cut out.  www.bettermadecabinets.com

Paruppu Keerai Sambhar/Purslane Leaves Sambhar (No Tamarind)

In my Previous post of Paruppu Keerai with Masoor Dal i have told the health benefits of this Humble, yet healthy Greens. I try to cook them whenever i get them. This Green can be cooked with various dal to give a different taste, so you dont get bored eating the same thing again and again. Here is another Tasty and Tangy recipe using this Keerai/Green.

Ingredients

2 Medium Bunches of Paruppu Keerai/Purslane Leaves (approxiamely 3 cups)

1/2 Cup Toor Dal/Pigeon Peas

2 Medium Size Tomato, chopped or 3 tbsp Tomato Puree

2 tsp Sambhar Powder (Homemade/Store bought)

2 tsp Freshly grated Coconut

Salt to taste

Tempering

1-2 tsp Canola Oil

1/2 tsp Mustard Seeds

2 Red Chilies, round variety, crushed

1/4 tsp Methi Seeds/Fenugreek Seeds

1/4 tsp hing

1/4 tsp turmeric powder

2 sprigs of curry leaves

Method

• Pressure Cook Toor Dal/Pigeon Peas with little turmeric for 3 whistles or until soft
• Wash, Clean and Chop Paruppu Keerai/Purslane Leaves. 
• Heat Oil given under "Tempering" in a Non-Stick Pan, Splutter mustard seeds, add hing, curry leaves, methi/fenugreek seeds, crushed red chilies and saute for a minute.

• Add Chopped Tomatoes or Tomato Puree and add 1/2 Cup of Water. Add Sambhar Powder and Cook until Tomatoes are soft and oil separates.
• Add Chopped Purslane Leaves and another 1/2 cup of Water. Add Salt and Coconut. Mix well. 
• Let this Cook for 15 minutes. By this time, the sambhar would have turned to a thick gravy. If it is too runny, let it sit for 5 more minutes.

• When thick gravy consistency is reached, switch off the flame. Serve Hot with Rice or Relish it with Roti's too, i prefer both.

Sending this to Show Me your HITS - Lentils and Legumes, happening @ Nalini's Kitchen, Event by Sangeetha, MLLA- 49, happening @ Briciole, Event by Susan.