Bombay Frittata

From my recent fave cookbook “Season” by Nik Sharma. Has all the delicious flavors of Indian food - garama masala, cilantro, etc. but in frittata form.

Ingredients

12 eggs

1/2 cup creme fraiche or sour cream

1/2 cup chopped red onion or chopped shallots

2 scallions, thinly sliced (white and green parts)

2 garlic cloves, thinly sliced

4 Tbsp fresh cilantro

1/2 tsp garam masala

1/2 tsp sea salt

1/2 tsp freshly ground black pepper

1/2 tsp ground turmeric

1/4 tsp dried red chili flakes

2 Tbsp Ghee

1/4 cup crumbled paneer or feta

What To Do

Position rack in upper third of oven and preheat to 350*.

In a large bowl, combine the eggs, creme fraiche, onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric, and chili flakes and beat with a whisk or fork; don’t overbeat.

Heat ghee in 12 in ovenproof skillet such as cast iron, over med-high heat, tilting skillet to coat evenly with fat. When the ghee bubbles, pour the eggs into the center of the skiller, shaking to distribute evenly. Cook, undisturbed, until frittata starts to firm up on the bottom and along the sides but is still slightly jiggly on top, about 5 minutes. Sprinkle with paneer or feta and transfer the skillet to the oven. Cook until golden brown, about 20-25 minutes. Serve warm.