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Vegetable Frittata | Indian Style

Cheesy and delicious vegetable frittata made with Indian spices is hearty and delicious. Great to serve for breakfast, brunch or just about any time of day.
Author: Pavani
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Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Course: Breakfast
Cuisine: fusion
Servings: 4 Servings


  • 2 tablespoons Oil
  • 1 Medium Onion, finely chopped
  • 1 Garlic clove, finely minced
  • 2 Green chilies, finely chopped (optional)
  • 1 Small Red or Yellow Bell Pepper, finely chopped
  • 1 Small Tomato, finely chopped
  • 1 Medium Potato, boiled and cubed
  • ½ cup Peas
  • ½ teaspoon Ground Cumin
  • ½ teaspoon Ground Coriander
  • ½ teaspoon Red Chili powder
  • To taste Salt
  • 6 Large Eggs
  • ¼ cup Cheddar or Monterey Jack cheese
  • 1 tbsp Fresh cilantro, chopped


  • Preheat the broiler.
  • Heat oil in a heavy-bottom, oven-safe skillet. Add the onion, garlic, green chili, red bell pepper and cook over medium heat for 4~5 minutes or until onions and peppers are tender.
  • Add the tomato, potato, peas, ground cumin, coriander, red chili powder and salt. Cook over medium heat, stirring frequently, until the tomato and peas are soft.
  • Beat eggs in a medium mixing bowl and whisk lightly. Season with salt and pepper.
  • Add the eggs to the veggie mixture, mix to combine all the ingredients. Lower the heat to medium-low.
  • As the eggs cook, using a spatula push the mixture from the edge of the pan to the center to let the uncooked eggs flow onto the hot pan and start cooking. Do this for 2~3 minutes.
  • Cover and cook over low heat for 5~7 minutes, or until the bottom of the frittata is golden brown and the top is almost set. Mixture should not be too 'jiggly' when you shake the pan.
  • Sprinkle cheese evenly over the omelet and place the pan in the preheated broiler for 1~2 minute or until the cheese has melted and the top of the omelet is completely set.
  • Using oven mitts, carefully remove the skillet from the oven. Let cool for 3~4 minutes, then slide the frittata onto a chopping board or serving plate.
  • Sprinkle chopped cilantro. Cut into wedges and serve.


  • Make sure to use oven-safe skillet. Also use oven mitts to get the skillet out of the oven because the handles get super hot.
  • If you don't have an oven-safe skillet, then make this dish on the stove-top. Cook till the bottom is cooked and lightly browned. Place a plate over the skillet and flip the frittata onto it - then slide it back into the skillet with the uncooked part on the bottom. Cook till the other side is golden as well. Skip the cheese in this cake or add it after both the sides are nice and golden. Cover and cook till melted.
  • Other veggies like broccoli, cauliflower, spinach, corn, scallions etc can also be used.
  • For a truly Indian version of this recipe, add some grated paneer instead on top before baking.
  • Feel free to skip the cheese if you don't like cheesy eggs.


Calories: 265kcal
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