Now that I’m actually working out again (let’s see for how long), I go through eggs faster than ever. I feel like my body craves eggs. When I get home, I’ll eat 2-3 fried eggs and some veggies for dinner and call it a day. Sometimes though – I want to be a little fancy and on those days, I make myself a frittata aka egg pie. Frittatas are great because of how easy they are to make. You heat up your fat of choice, add some spices and veggies and then pour in your whisked egg mixture. Could dinner be any easier? I think not. I actually tested this recipe while I was home by myself last week. I was planning on sharing it with Roby but I was hungry and it was good… I somehow ate the whole thing by myself. I love the combination of eggs and tomatoes. The two go together like peanut butter and jelly. Really. I use this egg and tomato combo in three other egg recipes: shashouka, Punjabi egg curry and my spicy egg frittata. For this curried egg frittata recipe, I used canned diced tomatoes. Truthfully, I use canned tomatoes a lot – on weeknights and when I can’t get my hands on juicy fresh tomatoes. If you have the real thing – use it. If not, then seek out bpa-free canned tomatoes without extra preservatives or additives. This recipe includes one of my secret time-saving ingredients: curry powder. Curry powder is a pre-made spice mix that includes spices like coriander, turmeric, cumin, cayenne, etc. It’s great to have on hand because you can add it to eggs, veggies, fish, and get a nicely spiced dish in a short amount of time. Curry powder was the star ingredient behind this roasted butternut squash recipe. Buy it, love it – use it! And definitely make this curried egg frittata with it. Like this recipe? Pin it to your favorite Pinterest board now so you will remember to make it later!
