indian style frittata. take 2.

I dated a guy in college who made a killer omelette. His omelettes were always light and fluffy because he added 1/2-eggshell of milk per egg. (This was really the only useful piece of information I retained from the relationship.) 

I applied this ratio to the frittata, and sure enough. Light and fluffy.

Indian-Style Frittata

6-8 eggs

1 egg shell of milk per egg

1 small diced potato

2 cups of diced vegetables (mushrooms, tomatoes, green peppers, peas, etc)

1/2 cup diced onions

1 tablespoon crushed garlic

1/2 tablespoon chili powder

1 tablespoon cumin powder

1 1/2 teaspoon salt

1/4 cup chopped coriander

1 teaspoon turmeric

1 green chili pepper

Immerse diced potatoes in water and cook in microwave for two minutes. Beat eggs, milk, chili powder, cumin, salt and tumeric. Add vegetables, chili pepper and coriander. Spray round baking pan with oil and add mixture.

Bake for 30 minutes at 350 degrees, or until done.

Serve with Indian pickle or sriracha sauce.