1 tablespoon (packed) dark brown sugar
1 teaspoon ground cumin
1 small garlic clove, peeled and chopped
1 1/8-inch-thick round peeled fresh ginger, chopped
8 large eggs
1/4 cup freshly grated Parmesan cheese
2 teaspoons curry powder
1/4 tsp salt
2 tablespoons olive oil
1 cup fresh, shelled English peas
Preheat broiler. Place tomatoes, brown sugar, cumin, garlic, and ginger in food processor. Pulse just until tomatoes are coarsely chopped. Transfer chutney to small bowl; reserve processor bowl. Season chutney to taste with salt and pepper.
Place eggs in processor. Add cheese, curry powder, and salt and blend well. Heat oil in large broilerproof nonstick skillet over medium-high heat. Add peas. Sauté about 2 minutes. Add egg mixture. Cook until top is almost set and bottom is golden, lifting edges to let uncooked egg flow underneath, about 7 minutes. Place frittata in broiler until top is set, about 1 minute. Run heatproof rubber spatula around frittata to loosen and slide out onto plate. Serve with tomato chutney.
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