40 minutes
A warm and comforting Bombay Frittata infused with Indian spices, crème fraîche, and fresh herbs.
Eggs, whole
each
Creme fraiche
cups
Red Onion, finely chopped
cups
Scallions, thinly sliced
each
each
cups
teaspoons
teaspoons
Black Pepper, ground
teaspoons
Turmeric Powder
teaspoons
teaspoons
tablespoons
Paneer, crumbled
cups
1. Preheat Oven and Prepare Frittata Mixture
Preheat the oven to 350 degrees F and position the rack in the upper third. In a large bowl, whisk together the eggs, crème fraîche, red onion, scallions, garlic cloves, cilantro leaves, garam masala, fine sea salt, black pepper, ground turmeric, and red-pepper flakes until just combined.
2. Cook Frittata on Stove
Heat ghee in a 12-inch ovenproof skillet over medium-high heat. Once hot, pour the egg mixture into the skillet and cook undisturbed for about 5 minutes, until the bottom and sides begin to set while the top remains slightly jiggly.
3. Bake Frittata in Oven
Sprinkle the crumbled paneer over the top of the frittata and transfer the skillet to the preheated oven. Bake for 15 to 25 minutes until the top is golden brown and the center is firm.
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