Position a rack in the upper third of the oven and
In a large bowl, combine the eggs, crème fraîche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric, and chili flakes and beat with a whisk or fork; do not overbeat.
Heat the ghee in a 12 in [30.5 cm] ovenproof skillet, such as cast iron, over medium-high heat, tilting the skillet to coat evenly with the fat. 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.
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