Name: Leftover curry-night frittata
Prep time: 5 min
Cook time: 10 min
Yield: 2
Ingredients: 2 tsp vegetable oil; 1 red onion, chopped; 1 red chilli, deseeded and sliced; 250g left over vegetable curry (such as sag aloo or Bombay potatoes); 4 large British Lion eggs; A pinch of salt; Ground black pepper; A little chopped fresh coriander (optional); Leftover naan bread and chutneys to serve

Serves: 2
Prep: 5 mins
Cook: 10 mins

Ingredients

2 tsp vegetable oil
1 red onion, chopped
1 red chilli, deseeded and sliced
250g left over vegetable curry (such as sag aloo or Bombay potatoes)
4 large British Lion eggs
A pinch of salt
Ground black pepper
A little chopped fresh coriander (optional)
Leftover naan bread and chutneys to serve

Method

Heat a 22cm nonstick frying pan in medium heat, add the onion and fry for 2 minutes, stirring occasionally until soft.
Stir in the chilli and leftover curry and shake the pan to make an even layer. Cook for 4 minutes, stirring and shaking to turn the curry until it is piping hot. Add the coriander for the final minute of cooking.
Crack your British Lion eggs into a jug and add seasoning. Pour into the pan and stir well, then cook for 3 minutes, shaking the pan occasionally until the base is set and golden.
Put the pan under a hot grill and cook for 1-2 minutes until the top of the omelette is set and golden. Shake the pan to loosen the frittata and slide it onto a plate.
Cut into six wedges and serve with leftover naan bread and chutneys

Click on the stars to rate this recipe:

Leftover curry-night frittata

Ingredients

Method

You might also like

Asparagus and leeks with egg dressing

Egg and bacon soufflé

How to make an omelette

Low calorie herby couscous with roasted veg and egg