An Indian Rope Trick For The Frittata

I find the frittata a little bland and pale.

Sure it can be creamy and cheesy and all that sort of thing.

And it has my absolute favourite ingredient too. Yup, eggs are the only reason I’ve gone back.

But it’s like being a reluctant lover.

It’s like being commitment phobic.

There’s something there which draws you but it’s not enough to make you stay.

There was some magic missing in the love potion.

Until today.

When I realized some good old fashioned trickery would be enough.

A dash of spice.

A few tweaks.

And suddenly.

The romance begins again.


Eggs – 2, large, whisked fluffy

Mushrooms – 200g, sliced

Onions – 1, medium, sliced

Garlic – 8 cloves, sliced

Curry Leaf – 8 sprigs

Green Chilly – 1, sliced

Oil – 1 tbsp

Salt – to taste


Heat oil in a pan and toss the garlic in and stir till the aroma is released.

Add the onions, green chilly and curry leaves and stir fry till the onions become translucent.

The mushrooms go in and I stir fry them until they start releasing water.

Reduce flame.

Pour in the whisked eggs slowly until they cover the mushrooms evenly.

Place lid on the pan and twiddle your thumbs for five to seven minutes or until the eggs set.

So here I am, ready to commit.

Excuse me while I go pop the question.

Click on the Curry Leaf Chronicles Category for more intoxicating trips involving the humble curry leaf


4 thoughts on “An Indian Rope Trick For The Frittata

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