Bombay Frittata

Name: Bombay Frittata
Total time: 30 min
Yield: 6 servings
Cuisine: indian
Ingredients: 12 large eggs; 1/2 cup crème fraîche; 1/2 cup finely chopped red onion; 2 scallions, white and green parts, thinly sliced; 2 garlic cloves, thinly sliced; 1/4 cup tightly packed fresh cilantro leaves; 1/2 teaspoon garam masala; 1/2 teaspoon fine sea salt; 1/2 teaspoon black pepper; 1/2 teaspoon ground turmeric; 1/4 teaspoon red-pepper flakes; 2 tablespoons ghee or vegetable oil; 1/4 cup crumbled paneer or feta

Recipe from Nik Sharma

Adapted by Mayukh Sen

Bombay Frittata — Linda Xiao for The New York Times

Total Time: 30 minutes
Rating: 4(1,805)
Comments: Read comments

The writer Nik Sharma reimagines the spiced Indian omelettes his mother used to make him in his Mumbai childhood with this frittata, drawn from his first cookbook, “Season.” It incorporates garam masala, red-pepper flakes, onions and fresh herbs into the egg mixture, which is sprinkled with paneer and stuck in the oven for about 25 minutes. The pop of garam masala and the red-pepper flakes give each bite a nice jolt. This one is even better the next day. —Mayukh Sen

Featured in: An Indian Food Writer Breaks Free From Tradition

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Ingredients

Yield:6 servings

12large eggs
½cup crème fraîche
½cup finely chopped red onion
2scallions, white and green parts, thinly sliced
2garlic cloves, thinly sliced
¼cup tightly packed fresh cilantro leaves
½teaspoon garam masala
½teaspoon fine sea salt
½teaspoon black pepper
½teaspoon ground turmeric
¼teaspoon red-pepper flakes
2tablespoons ghee or vegetable oil
¼cup crumbled paneer or feta

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

1,805 user ratings

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Comments

Isobel6 years ago

Could I use greek yogurt instead of creme fraiche?

TriciaPDX6 years ago

Never found a recipe where greek yogurt couldn't sub successfully for creme fraiche or sour cream.

Niloufer Gupta6 years ago

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.

anjali10 months ago

I used Greek yogurt and added jalapeño and subbed chives for onion! Very adaptable, a big hit

Mead1 year ago

Made this exactly as written. Couldn’t be easier to execute, but the results weren’t all that interesting. Will try it again doubling the herbs and spices, and adding additional items — tomatoes, for ex. Also at 15 minutes the frittata was a little dry. Might try 10 minutes next time, or less.

kz1 year ago

Eyeballed the spices, added a lot; used shredded mozzarella. Otherwise followed recipe. Turned out awesome

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