An easy, peasy cheesy frittata loaded with veggies like mushrooms, bell peppers, carrots, peas, onions, tomatoes and spinach, these frittata make for a great morning/evening snack. Serve them warm with any hot and fiery chutney. This is a perfect protein rich light meal if you are watching your weight!
Heat oil in a pan. Add and fry minced ginger, garlic and green chillies on medium heat. Fry till the garlic turns golden. Be careful to not burn it. Then add the chopped onions and saute till they turn translucent. Next add chopped tomatoes and salt, cook it till they turn soft and mushy. Next add the other veggies like chopped carrots, bell pepper, spinach, green peas and mushrooms. Feel free to add any more you want. Saute all the veggies covered until cooked. Then add the Moroccan spice, turmeric powder and roasted cumin powder. Mix and saute for another minute. Adjust salt and pepper as per your taste. Lastly, garnish with chopped cilantro. Take it off the heat and keep the pas aside for now.
Beat eggs in a bowl, season it with salt, thyme and dried basil leaves. Whisk it well. Heat a frittata pan and coat with cooking spray. Pour the beaten eggs in the pan on both sides. On one side, add a generous spoon of the cooked veggie mixture, top it with grated cheese and Moroccan spice. Give it a minute and then flip the pan to close it. Continue to cook the frittata for another minute. Carefully take it out of the pan. Frittata always tastes best when its served hot.