Chili-Infused Egg & Oat Frittata

1.Preheat your oven to 375°F (190°C).

2.In a large mixing bowl, crack the eggs and whisk them until well combined.

3.Add the rolled oats to the eggs and mix until the oats are evenly coated.

4.In a skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

5.Stir in the diced tomato, red chili powder, turmeric powder, and salt. Cook for another 2-3 minutes until the tomatoes soften.

6.Combine the sautéed mixture with the egg and oat mixture, stirring well to incorporate all ingredients.

7.Pour the mixture into a greased oven-safe skillet or baking dish, spreading it evenly.

8.Bake in the preheated oven for 25-30 minutes, or until the frittata is set and lightly golden on top.

9.Remove from the oven and let it cool for a few minutes before slicing.

10.Garnish with fresh cilantro if desired, and serve warm.