Vegetable "Frankie"
Serves: 2
Santiago Howell
1 January 1970
Based on User reviews:
50
Spice
49
Sweetness
57
Sourness
32
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
4 tbsps
Canola Oil1 large
Onion (peeled and sliced thin)1 tsp
Cumin1 tsp
Turmeric1 tbsp
Garlic (minced fresh)1
Salt1
Chutney1
CilantroDirections:
1
Method for the vegetables: Preheat the oven to 350 degrees F
2
Toss the zucchini and the yellow squash with 1 tablespoon of the oil, salt, and pepper and roast until tender, about 10 to 15 minutes
3
In a large rondeau, add 2 more tablespoons of the canola oil and heat over medium heat for 2 minutes
4
Add the cumin and cook for 2 more minutes
5
Add the onions and continue to cook until lightly caramelized, about 5 minutes
6
Next, add the garlic, ginger, and turmeric and cook for 3 more minutes
7
Season well and cool the onions down
8
Combine the onions with the rest of the cooked vegetables and mix well
9
Reserve
10
For the Frankie: Heat the mixed vegetables in a saute pan until warm
11
In a large saute pan heat a very small amount of oil
12
Add the tortilla and a ladle of the beaten eggs
13
Lift the tortilla up so that the eggs are underneath the tortilla
14
Once the eggs on that side are cooked (1 minute), flip the tortilla and cook the eggs on the other side
15
Remove the tortilla from the pan onto a tray
16
Repeat with the remaining tortillas and eggs
17
Place the vegetables on top and season with salt, chaat masala and pepper
18
Place a few sprigs of mint and cilantro on top of the vegetables
19
Add a few chilies and cover with the chutney
20
Roll and slice in half
21
Serve with sliced red onions