Masala Frittata

I LOVE Indian food. And obviously (from this blog) you know I love making frittatas. So I decided to combine the two.

• 2 medium red potatoes diced
• 1 medium onion, chopped
• 1 cup of chopped up baby portabello mushrooms
• 1/4 can of Jyoti Masala sauce
• 4 whole eggs, 2 egg whites beaten (Be sure to add a pinch of salt before beating the eggs so they get frothy)
• Shredded cheddar cheese
• 1/2 cup red pepper, chopped
• Fresh parsley, chopped

1. Pre-heat oven to 350 degrees
   
2. In a large skillet, saute the potatoes in some olive oil on medium heat
   
3. After the potatoes are brown on both sides, add the onions and mushrooms
   
4. Add two tablespoons of the Masala sauce and add to the potatoes and onions and mix so the sauce is distributed evenly
   
5. Add an additional 2 tablespoons of the sauce to the beaten eggs and stir
   
6. After onions are soft, add the egg mixture to the potatoes and onions.
   
7. Add the red onions last as I like them to be a little crunchy.
   
8. Cook for a few minutes and add shredded cheese (do not stir)
   
9. Put the (oven safe) skillet in to the oven and cook for ten minutes
   
10. Broil for three extra minutes
    
11. Sprinkle some fresh or dried parsley on top
    * Don't add salt until you taste this as Masala sauce tends to be salty.