Goan Egg and Potato Frittata with Curry Leaves and Mustard Seeds
A savory baked frittata combining boiled potatoes and eggs with the subtle aroma of curry leaves and mustard seeds for a Goan-inspired twist. This indian-inspired breakfast (vegetarian) ready in about 40 minutes combines large eggs, small onion, finely chopped, mustard seeds into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 6 large eggs
- 2 medium (about 1 cup) boiled potatoes, diced
- 1 small onion, finely chopped
- 1 tsp mustard seeds
- 10 leaves curry leaves
- 1 green chili, finely chopped
- 1/4 tsp turmeric powder
- 2 tbsp vegetable oil
- 1 tsp salt
- 2 tbsp fresh coriander leaves, chopped
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a bowl, beat 6 large eggs with 1 tsp salt and 1/4 tsp turmeric powder until smooth.
- Step 2: Heat 2 tbsp vegetable oil in a skillet over medium heat. Add 1 tsp mustard seeds and 10 curry leaves, sautéing until mustard seeds start to pop and curry leaves become fragrant (about 1 minute).
- Step 3: Add 1 small finely chopped onion and 1 finely chopped green chili to the skillet, cooking for 4 minutes until onions are soft.
- Step 4: Stir in 1 cup diced boiled potatoes and cook for 3 minutes, mixing to coat the potatoes with spices.
- Step 5: Remove skillet from heat and stir in 2 tbsp chopped fresh coriander leaves. Pour the beaten eggs evenly over the potato mixture in the skillet.
- Step 6: Transfer the skillet to the preheated oven and bake for 15-20 minutes until the eggs are fully set and lightly golden on top.
- Step 7: Let the frittata cool for 5 minutes before slicing and serving warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Goan Egg and Potato Frittata with Curry Leaves and Mustard Seeds take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Goan Egg and Potato Frittata with Curry Leaves and Mustard Seeds?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Goan Egg and Potato Frittata with Curry Leaves and Mustard Seeds?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Goan Egg and Potato Frittata with Curry Leaves and Mustard Seeds for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Goan Egg and Potato Frittata with Curry Leaves and Mustard Seeds vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
