Made with AI
Baked Turmeric Egg and Rice Frittata
40 min 372 kcal per serving Easy
Ingredients
4 Servings
- Cooked white rice500 g
- Large eggs8 eggs
- Onion, thinly sliced240 g
- Garlic, minced15 g
- Vegetable oil15 ml
- Chilli powder4 g
- Ground turmeric2 g
- Fresh curry leaves10 leaves
- Fresh coriander, chopped15 g
- Salt5 g
Instructions
- 1
Preheat the oven to 190°C (375°F).
- 2
Heat the vegetable oil in a large oven-safe skillet over medium heat.
- 3
Add the thinly sliced onion and cook for 7–9 minutes, stirring occasionally, until softened and lightly golden.
- 4
Add the minced garlic and curry leaves. Cook for 1 minute, stirring continuously, until fragrant.
- 5
Add the chilli powder and ground turmeric. Stir for about 30 seconds to bloom the spices.
- 6
Add the cooked white rice and stir thoroughly until it is evenly coated with the onion and spice mixture. Remove the skillet from the heat and spread the rice into an even layer.
- 7
Crack the eggs into a large bowl. Add the salt and chopped coriander, then whisk until well combined.
- 8
Pour the egg mixture evenly over the rice. Gently stir just enough to distribute the egg throughout the rice, then smooth the surface.
- 9
