Frittata with potatoes, onions, tomatoes, peppers, zucchini and tomato chutney served with potato wedges and chaat salad
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Prep Time: 15 to 20 minutes|Cook time: 35 to 40 minutes|Yield: 4 servings
Tikka Masala Frittata:
Ingredients
- 1 ¼ cups egg substitute
- ¾ cup tikka masala sauce
- 2 ½ teaspoons seeded and diced jalapeno peppers
- 1 Tablespoon and 2 teaspoons diced plum tomatoes
- 1 Tablespoon and 2 teaspoons diced yellow onions
- 1 Tablespoon and 2 teaspoons diced zucchini
- 2 Tablespoons peeled and diced white potato
- 1 Tablespoon diced green bell pepper
- 1 Tablespoon diced red bell peppers
Chaat Salad:
Ingredients
- 1/3 cup red seedless grapes
- 1/3 cup pitted and diced fresh mango
- ¾ cup diced fresh pineapple
- 1 small peach, pitted and diced
- 1 small Granny Smith apple, cored and diced
- 3 Tablespoons thinly sliced fresh mint
- 3 Tablespoons tamarind chutney
Roasted Tikka Masala Potato Wedges:
Ingredients
- 12 ounces baking potatoes, cut each potato into 8 wedges
- ¼ cup tikka masala sauce
- ¼ cup thinly sliced green onions
Tikka Masala Frittata, Chaat & Potato Wedges:
Ingredients
- 2 Tablespoons and 2 teaspoons tomato chutney
- 2 Tablespoons and 2 teaspoons tikka masala sauce
To Prepare Tikka Masala Frittata:
- Pre-heat convection oven to 350 degrees Fahrenheit (standard oven to 400 degrees Fahrenheit).
- In a bowl, whisk egg substitute and tikka masala sauce until well combined.
- Add jalapeno, tomato, onion, zucchini, potato, green and red peppers into egg mixture. Stir to combine.
- Coat a baking pan with cooking spray.
- Pour frittata mixture into an 8x8 baking pan.
- Bake uncovered for 35 to 40 minutes or until firmly set. Cut into 4 pieces.
To Prepare Chaat Salad:
- In a medium bowl, combine grapes, mango, pineapple, peach, apple and mint.
- Add tamarind chutney. Toss until evenly coated. Cover and place in refrigerator until ready to use.
To Prepare Roasted Tikka Masala Potato Wedges:
- Blanch wedges in a steamer basket for 5 to 8 minutes or until almost tender and cooked 3/4th of the way. Cool quickly.
- Lightly toss potatoes with tikka masala sauce.
- Coat a sheet pans with cooking spray. Spread potatoes on sheet pans in a single layer. Do not overcrowd.
- Bake in a preheated 450-degree Fahrenheit oven for 10 to 15 minutes or until light golden brown.
- Toss cooked wedges with sliced cilantro.
To Plate Tikka Masala Frittata, Chaat & Potato Wedges:
- Place 1-piece frittata on service plate. Top with 2 teaspoons tomato chutney.
- Divide the potatoes into 4 portions. Place 1 serving next to the frittata.
- Place ¾ cup chaat salad next to potatoes.
- Drizzle 2 teaspoons tikka masala sauce over potato wedges. Enjoy immediately!
Nutrition Facts: Calories: 240, Carbs: 45g, Protein: 5g, Fat: 4g, Sat. Fat: 1g, Cholesterol: <5mg, Sodium: 550mg, Fiber: 5g
2 Comments
Mel
2020-10-01 18:27:23There is too much moisture for 1 1/2 cups of flour. The loaf was still not done after 2 hours. I had to toss it.
admin
2021-02-17 23:04:49Hi Mel, We're sorry to hear that this recipe did not turn out well for you. We've passed your feedback along to our recipe development team to see if they can make adjustments. Best, The Mindful by Sodexo Team