Bombay Frittata

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Season: Big Flavors, Beautiful Food


By Nik Sharma

Published 2018

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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.


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


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.

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. Cook until golden brown, 20 to 25 minutes. Serve warm.

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