Bombay Frittata

Name: Bombay Frittata
Yield: Makes 6 Servings
Cuisine: Indian
Ingredients: ½ cup [100 g] Kefir Crème Fraîche or store-bought crème fraîche; ½ tsp ground turmeric; ¼ cup [30 g] crumbled Paneer or feta; 2 scallions, thinly sliced (white and green parts); 12 large eggs; 4 Tbsp fresh cilantro leaves; ½ tsp freshly ground black pepper; ½ tsp fine sea salt; ½ tsp garam masala, homemade or store-bought; 2 garlic cloves, thinly sliced; 2 Tbsp Ghee or vegetable oil; ½ cup [70 g] finely chopped red onion; ¼ tsp dried red chili flakes

Preparation info

Makes
6
Servings

Difficulty
Easy

Appears in

Season

By Nik Sharma

Published 2018

About

Almost every Sunday my mom would serve us slices of hot buttered toast, warm cups of chai, and omelets or scrambled eggs seasoned with garam masala. Now I like to flavor my frittatas with garam masala, along with turmeric and chili flakes. Chopped bits of crisp bacon or sautéed leeks make nice add-ins.

Ingredients

12 large eggs
½ cup [100 g] Kefir Crème Fraîche or store-bought

Asia
India
Main course
Vegetarian
Gluten-free

Method

Position a rack in the upper third of the oven and preheat the oven to 350°F [180°C].

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.

Ingredients

Method

Photos