A frittata is one of those dishes that is especially suited for solar cooking. Eggs cook gently and evenly, there’s no need to hover over the stove, and you can load the skillet with vegetables, beans, herbs, or whatever else happens to be in the kitchen.
This Solar Oven Indian Spiced Frittata takes the basic idea in a slightly different direction with chickpeas, peas, Swiss chard, fennel seeds, and a little red pepper. The chickpeas make it heartier than your typical egg-only frittata, while the vegetables and spices give it plenty of flavor without making the recipe complicated.
It works for breakfast or brunch, but it’s substantial enough for lunch or a light dinner too.
What Is an Indian Spiced Frittata?
This isn't meant to be a traditional Indian egg dish. Think of it as a classic frittata with ingredients and spices that lean in an Indian-inspired direction.
The combination of chickpeas, peas, fennel seeds, greens, and red pepper flakes gives the eggs a warm, savory flavor and a little bit of heat. Chickpeas also add texture and make each serving considerably more filling.
And because everything finishes cooking slowly in the solar oven, it's a great recipe for a sunny day when you'd rather let the Sun Oven do the work.
Why Frittatas Work So Well in a Solar Oven
A frittata is almost tailor-made for solar cooking.
Unlike scrambled or fried eggs, you don't need precise heat or constant attention. Once the ingredients are combined in the skillet, the eggs simply need enough time to gently cook until they're set.
Solar ovens provide that steady enclosed heat very well.
You also don't need to worry about getting a browned, crispy exterior. The goal here is a tender frittata that holds together well enough to slice into wedges.
And perhaps most importantly: no hot kitchen.
That's a pretty nice advantage when breakfast or lunch happens to fall on a sunny summer day.
Key Ingredients
Eggs: Eight eggs form the base of the frittata and give you enough volume for a 10-inch skillet.
Chickpeas: Chickpeas make this frittata a little different. They add texture, fiber, and some extra staying power, turning what could be a light egg dish into a more substantial meal.
Frozen peas: There's no need to make things complicated here. Frozen peas can go right into the egg mixture and add little bites of sweetness throughout the frittata.
Swiss chard: Chopped Swiss chard adds color and plenty of greens without overpowering the eggs. Cooking it briefly with the onions first also helps remove some of its volume before the egg mixture goes into the skillet.
Onion: Slowly softened onion provides the savory base for the recipe.
Fennel seeds: Fennel seeds bring a warm, slightly sweet flavor that works surprisingly well with the eggs and chickpeas.
Red pepper flakes: Just enough to provide some heat without turning breakfast into a fire drill. You can always adjust the amount to your taste.
Solar Cooking Tips
Preheat the solar oven. Set your solar oven out before you begin prepping your ingredients. Starting with a hot oven helps reduce the overall cooking time.
Use a dark skillet. A dark cast-iron skillet absorbs solar energy very efficiently, making it an excellent choice for this recipe.
Keep the skillet covered while the eggs cook. The lid helps hold heat around the frittata and encourages the eggs to cook evenly.
Avoid opening the solar oven unnecessarily. Every time you open the oven, you release accumulated heat. Check the frittata toward the end of the expected cooking time rather than repeatedly opening the oven.
Follow the sun. If you're cooking for more than an hour, check the position of your solar oven and make adjustments as the sun moves.
Cook by doneness rather than the clock. Solar cooking times are always approximate. A clear, hot summer day can cook significantly faster than a cooler day with intermittent clouds.
Substitutions and Variations
One of the nice things about frittatas is that they are extremely forgiving.
Swap the greens. Spinach or kale can stand in for Swiss chard. If using frozen spinach, thaw it and squeeze out as much excess moisture as possible first.
Adjust the heat. Reduce or leave out the red pepper flakes for a mild version, or add a little more if you want some noticeable heat.
Add fresh herbs. Cilantro or parsley sprinkled over the finished frittata can add some freshness and color.
Add cheese. This recipe doesn't need cheese, but a little feta or crumbled goat cheese would work nicely with the chickpeas and greens.
Use leftover vegetables. Frittatas are excellent refrigerator-cleanout food. Cooked peppers, mushrooms, zucchini, or other vegetables can be added as long as they don't introduce too much extra moisture.
Just remember that adding a lot of extra ingredients can increase the cooking time.
What to Serve With It
This frittata is filling enough to serve on its own, especially with the chickpeas mixed in.
For breakfast or brunch, serve it with fresh fruit, toast, or roasted potatoes.
For lunch, I like the idea of pairing a wedge with a simple green salad. A cucumber and tomato salad would also fit nicely with the flavors here.
And don't feel like you need to serve it piping hot. One of the advantages of a frittata is that it is just as useful at room temperature, which makes it especially convenient for camping, outdoor lunches, or a make-ahead meal.
Storing Leftover Frittata
Let leftover frittata cool before transferring it to an airtight container and refrigerating it.
You can reheat individual wedges, but this is one of those recipes that's also pretty good cold or brought back to room temperature.
That makes leftovers easy: grab a slice from the refrigerator and breakfast is essentially finished.
Frequently Asked Questions
Can you really sauté vegetables in a solar oven?
Yes. You won't get quite the same aggressive sizzling and browning that you would from a skillet over a burner, but onions and vegetables will soften nicely in a hot solar oven.
Allow roughly 20 to 40 minutes depending on the vegetables, weather, oven temperature, and amount you're cooking.
Can I cook the onions on the stove instead?
Absolutely. If you'd rather move things along, sauté the onion, fennel seeds, red pepper flakes, and Swiss chard on the stovetop, then transfer the skillet to the solar oven for the frittata portion of the recipe.
How do I know when a solar frittata is finished?
The eggs should be completely set, including the center of the skillet. If the middle still looks loose or wet, cover the skillet again and continue cooking.
Can I make this without chickpeas?
Yes. The eggs will still make a perfectly good frittata without them. The chickpeas simply make this version heartier and add some extra texture.
Can I use another solar cooker?
Yes, as long as your solar cooker can accommodate the skillet or another suitable covered baking pan.
Solar cookers vary quite a bit in temperature and design, so use the stated cooking time as a guideline and judge the frittata by doneness.
A Different Kind of Solar Breakfast
Solar cooking doesn't have to mean complicated off-grid recipes or food you'd only make while camping.
Sometimes it's as simple as putting breakfast in a skillet, pointing the oven toward the sun, and letting it cook.
This Indian-spiced frittata is a good example. It's easy, filling, packed with vegetables, and different enough from a standard egg-and-cheese breakfast to keep things interesting.
And any breakfast that cooks outside while I do something else is a pretty good breakfast in my book.
Solar Oven Indian Spiced Frittata
Equipment
- 1 Solar Oven
- 1 Cast iron skillet 10 inch
Ingredients
- 8 eggs
- 1 1.2 cup chickpeas (cooked) or 9 oz canned and drained
- 1 cup frozen peas
- 1 cup Swiss chard leaves chopped
- 1 small onion thinly sliced
- 1 tablespoon olive oil
- 1 teaspoon fennel seeds
- ½ teaspoon red pepper flakes
Instructions
- Set solar oven out to preheat
- Combine the oil and onions in a 10-inch cast iron skillet. Put skillet, uncovered, in the solar oven and sauté until the onions are soft. Or, sauté in a skillet instead of the solar oven.
- Stir in fennel seeds, red pepper, and chopped Swiss chard. Cover the skillet with a lid and cook chard until wilted. Remove skillet from heat and let cool slightly.
- In a large bowl, beat the eggs, stir in chickpeas and peas. Season with salt and pepper.
- Pour egg mixture into the skillet with the onions and chard. Cover with a lid and cook in the solar oven until set, 1 to 1 ½ hours.
- Cut into wedges and serve hot, cold, or at room temperature.
Leave a Reply