For this month’s EoMEoTE, I got this idea of combining paratha + frittata from the charming couple Mrs. D and Chopper Dave’s post Quittata. I mostly followed their recipe, but instead of puff pastry, I used homemade Paratha and also added the ingredients I liked (eggs of course and vegetables)- that’s how I came up with “Paratta“.
I wanted to make this with 6 eggs, as I felt very guilty to use one dozen eggs just for the two of us. My frugal mentality won’t allow me to even think about such excesses. But 6 were not enough, so finally I brought the number up to 8.
The ingredients I’ve added:
One paratha made to skillet size. (How to make Paratha? Follow the Gif)
8 eggs
One small onion, 2 green chillies- finely chopped
Half cup chickpeas, soaked in water beforehand for about one hour
Sun dried tomatoes, sliced – quarter cup
Few sprigs of cilantro, finely chopped – quarter cup or to taste
One medium sized tomato, sliced in thin round pieces for decoration
Salt to taste or ½ teaspoon
I’ve also added some leftover spinach curry to this mix. I did remove egg yolks because we both can’t stand the smell of yolks. I wanted to add eggplant too, I’ve even cut and prepared but unsure how they’d taste with eggs, at the last minute I’ve dropped adding eggplant slices to the egg mixture. Instead grilled the eggplant slices for a separate meal later in the day.
Preparation:
Preheat the oven to 350* F
In a big bowl, break only 6 eggs. To these eggs add onions, green chillies, chickpeas, cilantro, spinach and salt. Whisk them together to blend well.
Heat an iron skillet on medium flame and fry the paratha lightly on both sides.
Now, pour the egg mixture on to the paratha and arrange the round tomato slices on top.
Break the remaining two eggs in the same bowl, whisk them well and pour this mixture on top of tomato slices.
Place the iron skillet in oven and bake at 350*F for about 20 to 30 minutes or until the center is set and sides are puffy golden.
When you are sure that paratta is well cooked, remove the skillet from oven. Let it cool for about 5 minutes then loosen the edges with a spatula or knife and slide it onto a serving plate. Cut Paratta into wedges and serve them warm or at room temperature.
This is one new dish that I am going to make frequently as we both were really satisfied with the final result.
My regular readers, you may be curious about my delayed posting today – your guess is right, I wanted to escape the primetime ratings drama by King George the Second. Really, who believes him anymore? (except of course the madcow infected ones.)
