Tomato Curry Frittata

I know, it seems like all I blog about are eggs and bread. It seems to get boring but it doesn't. There are so many different ways to make eggs and it tastes different every time, really. My folks were visiting this weekend and they're kind of a tough crowd. Both like spicy food, deeming anything not spicey, blah. One is vegetarian +. By plus I mean low or no sugar, no fat, no egg yolks, no fruit, no this no that. At times I find these restrictions excruciating. I'm mostly vegetarian and know how to cook vegetarian very well but all these other complexities it makes me throw my hands in the air. Then I came to the grand conclusion that I would do my best. If they want to eat it, great and if not, then they're on their own. After all, my being mostly vegetarian (I eat seafood) doesn't stop my family from serving chicken when I visit. And I eat it, without complaint.

The inspiration for this dish came from my mom, who would use this filling to make omelets. The filling is extremely satisfying, exceptionally savory, and not overwhelmingly spicy. Rather than make individual omelets I decided to make a frittata so I wouldn't have to stand at the stove. It came out pretty well but the bottom burned a little. Not sure why since I made this a few weeks ago without the burning. Even with the burned bottom, it still tasted great. The mom was pleased with the results, and she's an exceptional cook.

Ingredients

- 2 T olive oil

- 6-12 eggs

- 1 1/2 pounds Roma tomatoes

- 1 medium or large onion

- 1 1/2 tsp cumin

- 1/2 tsp mustard seed

- 1/4 tsp chili powder

- chopped cilantro to taste

- 1/8 tsp asafoetida

-1/2 tsp

To make filling, see below. The filling can be made in advance and stored for 3 days in the fridge.

1. While heating 1-2 T olive oil in medium to large skillet over medium heat, roughly chop onion and tomato. Add mustard seeds, cover with lid until the popping sound subsides. Add asafoetida, cumin and chili powder. Let cook for 30 seconds to 1 minute, until fragrant.

2. Add onion and sautee until soft, about 7-10 minutes. Add chopped tomato. Simmer with lid on until tomatoes are really soft and skins come off, about 20 to 30 minutes (passive cooking). You don't really have to watch this too closely. Add salt to taste, approximately 1/2 tsp. Start with 1/4 tsp and increase in 1/4 tsp increments to find your appropriate salt level. If you like tomato chunks then you're done. My mom likes more of a puree so I mashed the tomatoes a bit. Add chopped cilantro to taste. Don't worry if the filling has kick. It will mellow out with the addition of eggs.

At this point you can use the puree to make either omelets or frittatas. For omelets, just beat 2-3 eggs (for 1 serving), add as much tomato filling as you like, beat some more, pour into heated skillet (kind of like an egg pancake), and then cook with a little oil. For omelets, I like having more filling to eggs so I may add as much as a 1/4 to 1/3 cup filling.

For frittata, read below.

3. Preheat oven to 350 degrees.

4. Place oil in 10-inch cast iron skillet, and turn heat to medium. While it's heating, beat together eggs, 2 cups tomato filling (1 cup for 5-6 egg frittata, 2 cups for 10-12 egg frittata), salt and pepper. When oil is hot, pour eggs into skillet and turn heat to medium low. Cook undisturbed for about 10 minutes, or until the bottom of the frittata is firm. FYI, I made a 10 egg omelet and it really filled up the 10-inch skillet.

5. Transfer the skillet to the oven. Bake for 20 minutes. Then check every 5-10 minutes or so, just until the top of the frittata is no longer runny. Garnish with more cilantro and serve hot or at room temperature. Total bake time is about 30 minutes.