Biryani Frittata

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As a family we are trying to eat healthy. A big part of eating healthy depends on eating a good lunch and hence I have been working on some ideas for lunch. It has to be wholesome, easy to carry and pack , tasty and should taste good even when it gets cold. Yesterday I made a ‘frittata‘ for the lunch box. This dish is not an innovation but I really enjoyed  it due to the Indian twist. Kids loved it as well.

Biryani is a classic indian dish made with some kind of meat ( most commonly chicken or lamb) and seasoned flavorful rice. I love making chicken biryani and pack it for lunch many times. I did not have time to marinate and make chicken biryani for lunch so I decided to put a Biryani Twist on the frittata.

Biryani Frittata

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Ingredients

1 strip of bacon

1/2 chopped onion

1 chopped summer squash

1/2 chopped red bell pepper

1 cup chopped beet root leaves

1 tbsp chopped cilantro

5 eggs

2 tbsp  shaved parmesan cheese

1 cup cooked brown rice

2 tbsp oil

1/2 tsp smoked paprika

1/2 tsp turmeric

1 tbsp biryani masala

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Method

First cook bacon in a heavy skillet. Once cooked let it cool.

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Saute in oil  chopped onion, bell pepper, squash until nice and brown.

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While the vegetables are cooking, whisk together the eggs, biryani masala, salt and red chilli powder.

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Add cooked rice and saute well.

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Add chopped beet leaves.

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Now pour the egg mixture over the rice and vegetables. Sprinkle with cheese & chopped bacon.

Biryani Frittata

Cover and cook  until almost firm.

Set the over to broil. Broil it for 3-4 mins till the cheese crisps up.

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I packed it with a side of salad. Romaine lettuce with cilantro yogurt dressing.

 

 

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