Hyderabad Curry blend goes so well in this frittata of zucchinis, carrots and red capsicum with
a cheesy topping. If you like, you could add the filling to a quiche or pie.
2 large potatoes
1 tbsp olive oil
1 tbsp butter
1 tbsp Spice Fusion Hyderabad Curry
2 cloves garlic, crushed
2-3 cups vegetables cut into small dice, e.g. zucchinis, carrots and red capsicum
1-2 red chillies, finely chopped, optional
Salt and black pepper
5 eggs, lightly beaten
½ cup milk
1 cup grated cheese
1 cup chopped parsley or coriander
Preheat oven to 180°C.
Prick the potatoes several times with a fork, then microwave on High until cooked, about 3-4 minutes;
peel when cool enough to handle.
Melt the butter and oil in a frying pan or wok, add the Hyderabad Curry and stir on low heat for 30 seconds,
then add the garlic, chilli (if using) and vegetables, and stir-fry until vegetables are cooked through.
In a lightly greased casserole or baking dish, layer potato, parsley, vegetables and cheese.
Whisk eggs and milk then pour into dish. Finish with grated cheese.
Bake for around 15 minutes or until golden brown. Serve with salad.