Bombay Frittata
Published October 2, 2018
Linda Xiao for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
12 large eggs
½ cup crème fraîche
½ cup finely chopped red onion
2 scallions, white and green parts, thinly sliced
2 garlic cloves, thinly sliced
¼ cup tightly packed fresh cilantro leaves
½ teaspoon garam masala
½ teaspoon fine sea salt
½ teaspoon black pepper
½ teaspoon ground turmeric
¼ teaspoon red-pepper flakes
2 tablespoons ghee or vegetable oil
¼ cup crumbled paneer or feta
Nutritional analysis per serving (6 servings)
4 grams carbs; 386 milligrams cholesterol; 247 calories; 8 grams monosaturated fat; 3 grams polyunsaturated fat; 6 grams saturated fat; 19 grams fat; 1 gram fiber; 345 milligrams sodium; 14 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Position a rack in the upper third of the oven and heat the oven to 350 degrees.
- Step 2
In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
- Step 3
Heat the ghee or oil in a 12-inch ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat it evenly.
- Step 4
When the ghee bubbles, pour the eggs into the center of the skillet, shaking to distribute evenly. Cook, undisturbed, until the frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with the paneer and transfer the skillet to the oven. Cook until frittata is golden brown and has reached desired doneness, 15 to 25 minutes. Serve warm.
Private Notes
Comments
Could I use greek yogurt instead of creme fraiche?
Never found a recipe where greek yogurt couldn't sub successfully for creme fraiche or sour cream.
This is an excellent recipe,however the garam masala flavour is lost when the chillie flakes and herbs -scallions and cilantro are added. Cut out the chillie flakes and fresh herbs -continue with the Paneer ,which should be crumbled,to meld in with the creamy eggmixture.
Looks like all reviewers changed something, par for the nut. I didn't cha get anything but am not sure I'd be a huge fan under any circumstances. A dozen eggs???
adjusted the recipe - added tomatoes and green chilis. sautéed the onions, garlic, tomatoes green chillies on the pan first spiced added - chopped green chilis, turmeric, more garam masala, chili powder instead of red pepper flakes loved the recipe for proportions of eggs & cook times
I used Greek yogurt and added jalapeño and subbed chives for onion! Very adaptable, a big hit