When it comes to making hors d’oeuvres for a holiday cocktail party I am always looking for something new to supplement the usual cheese and crackers, sliced salami, nuts, etc. These frittata are quite substantial and are perfect finger food – with a hint of curry.
2 bsp. extra virgin olive oil – seasoned with salt and freshly ground black pepper
Olive oil for greasing muffin tray
1 large onion – finely chopped
1 large clove garlic – minced
1 tsp. curry powder
1 tsp. cumin
4 oz baby spinach – chopped
6 eggs – beaten with a fork
4 oz frozen peas
2 tbsp. cilantro – finely chopped
Heat seasoned oil and when sizzling add onion. Let soften, then add the garlic and cook a further few minutes before stirring in the curry powder and cumin.
When onion is softened, add curry powder and cumin and stir.
Add chopped spinach and cook for a minute or 2.
Let this mixture cook until tepid.
Beat eggs and add peas and cilantro.
Add spinach and onion mixture when tepid and mix well.
Ladle egg mixture into muffin tray and cook for 20 minutes or so until mixture is firm.