Solar Oven Indian Spiced Frittata
Chickpeas and spices give this frittata an Indian twist.
Servings: 3
Calories: 249kcal
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.
Notes
Note: This recipe was cooked in the All-American Sun Oven, but you can use any solar cooker compatible with a skillet. You might have to adjust cooking times depending on your equipment and weather.
Nutrition
Calories: 249kcal | Carbohydrates: 35g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 0.3mg | Sodium: 43mg | Potassium: 473mg | Fiber: 10g | Sugar: 10g | Vitamin A: 1233IU | Vitamin C: 27mg | Calcium: 81mg | Iron: 4mg
