Indian spiced vegetable frittata

Method

1. Heat a glug of oil in a frying pan over a medium heat. Add the onions and fry for 5 minutes or until starting to soften. Add the garlic and curry powder and fry for 2-3 minutes. Stir in the mango chutney.
2. When the mixture is jammy, add the cabbage with a splash of water (the cabbage will fill the pan) and turn up the heat. Stir-fry until the cabbage wilts and fits the pan more easily (4-5 minutes).
3. In a large jug, beat the eggs with the milk, lime and coriander. Season, then pour the mixture evenly over the cabbage, filling in any gaps. Turn down the heat to low and simmer for 10 minutes. The egg should be set at the bottom but remain quite runny and liquid on top. Heat the grill to medium.
4. Put the pan under the grill for 3-4 minutes until the egg sets and is golden. Keep an eye on it so it doesn’t overcook. Serve with extra coriander scattered over the top.