Bombay Frittata
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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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
Nutritional analysis per serving (6 servings)
241 calories; 18 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 14 grams protein; 356 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- 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.
Private Notes
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Cooking Notes
Isobel
Could I use greek yogurt instead of creme fraiche?
TriciaPDX
Never found a recipe where greek yogurt couldn't sub successfully for creme fraiche or sour cream.
Niloufer Gupta
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.
jennifer
Made this and it was delicious. However I agree with others spices need to be increased especially chili flakes and Garam Masala. And more importantly the cooking times are just way off. Made it like a regular frittata by heating oil in pan adding egg mixture for about 5 minutes at most until the bottom of the frittata is brown and then put it under the broiler until it’s puffed and and a bit brown on the edges. Much easier and very tasty. Makes great leftovers the next day.
Skyler
I'm not a fan of baking for 15 to whatever minutes. The frittata will be dry. I cooked on stove for about eight minutes and then broiled on high for 2 - 3 minutes. Perfect. Loved the seasonings and will definitely make again.
Dashmu
Is it possible to make this dairy free? And if so, what would some good substitutes be for the crème fraîche and the paneer? Would a full fat coconut milk and tofu work well? Thanks!
Deborah
I increased flavor by cutting back to 8 eggs, and leaving everything else the same. Sauted the onions (but not the scallions) and garlic with the red pepper flakes, added sliced mushrooms, and next time will add at least tomatoes and spinach. Wonderful recipe, just delicious.
Gee
Hemel Pandya i think the 1/2 teaspoon is the problem, that isn't a lot of garam masala. cumin will cook out, but the rest will stick around. I would be dumping a heaping teaspoon in at least,
Prakash Nadkarni
Turmeric, cumin and coriander (the latter two are in most garam masala recipes available online) all benefit from dry toasting or blooming in hot oil. See Harold McGee's "On Food and Cooking", 2004 edition, pg 400, "Maturing Spice flavors: The Indian System". (All NYT recipe readers should possess a copy of McGee. David Chang, in his "Momofuku Cookbook" advises readers who don't to put his own book down and order McGee's book before resuming reading.)
Roni Jordan
This sounds delicious. Frittatas are so adaptable to a variety of ingredients. I always start mine on the stovetop for a minute or two and then bake at 425 for about 15 minutes. Never fails. Will try this one with that cooking method.
Dawne
It serves 6 which is only 2 eggs/person. It’s quick and easy and probably reheats well Seems like a perfect weeknight meal to me.
Nora P
I wouldn't worry about the 12 eggs. Think left overs. An easy second meal. Just enjoy it.
Shelby
Not only was this a hit with both the frittata-lovers and frittata-skeptics in my family, but it made great leftovers. For lunch the next day, I stuffed it in a pita with som labneh, fresh herbs, and cucumbers. Delicious!
Barbara
Any chance we can get a truly weeknight friendly version of this? Who cooks with 12 eggs for their family on a weeknight?!
Hemal Pandya
There are any number of Indian dishes that have onions (stronger flavor than scallions), cilantro, and garam masala. So I find it somewhat strange that the garam masala flavor would be lost in this recipe
Mead
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.
kz
Eyeballed the spices, added a lot; used shredded mozzarella. Otherwise followed recipe. Turned out awesome
Babbs
This is fantastic! I made a side of Saag Paneer (before I put the paneer in I used a immersion blender to break it up) to drizzle on like a sauce! So tasty!
Susanne
Oven 160 More salt Try 20 mins Rest in oven 5 mins
wardo
What a forgiving savory and tasty frittata! Only 4 eggs but fine for 2 people, 3 servings. I used lots of extra spices listed and added bell peppers, half a tomato, double cilantro, spinach and any other veggies. This is a nice departure from quiche or omlet.
Rickta!
Great flavor, I would add more spice in the future. But otherwise awesome!
lk
Have always wanted to do a frittata and tonight was the night. I would say it came out pretty well. But not enough spice or veggies. I also over mixed it. I will do again but experiment with a lot more spice and some veggies. And goat cheese and a sprinkle of fresh herbs.
Sarah
I used yogurt, and waaay more of the spices than called for. I make this with some frequency and just throw in whatever veggies I have on hand— today I added garlic chives and shishito peppers. I definitely recommend dialing up all of the spices, but overall this is a great template recipe for a quick healthy meal. And it reminds me of the omelettes my Indian mom made, too!
IR
I tripled the garam masala and the red pepper flakes and feel like it could have used more still. Very tasty recipe, and I'll make it again, with more spices, maybe adding some potatoes too.
Michael
Overall, a good recipe. I scaled it down to 2/3rds which was good for four portions at brunch with some other stuff. Creme fraiche is an unnecessary expense here. Greek yogurt or sour cream would work fine. And I'd definitely bump up the spices next time by a bit.
Debra
I used Greek yogurt and it came out great. But if d add more spices next time to make it more flavorful.
Mary
Add spinach and mushrooms
Seth
This was great! I used Greek yogurt instead of crème fraiche and topped with feta. I baked about 20 min at 350F until I had the right level of browning. The only fault was the texture was a bit dry. I’m skeptical the broiler will cook it through. Would adding more fat to the mix help? 1 TBL melted butter for example. Maybe I need to bake 10 min and then finish it under broiler?
Maggie
I threw in a couple of boiled, diced potatoes to make this a bit more substantial. Delicious!
P. Howard
Yummy! We really enjoyed this recipe and found the flavors nuanced; no single spice dominated. I did however, sauté the garlic and red onion until just soft before adding to the egg mixture, used a homemade garam masala, and smashed the black peppercorns by hand (It's a great sound and very satisfying.) using a mortar and pestle. Next time I'll place the frittata in the oven when still more liquid than not. The bottom browned pretty quickly in the cast iron skillet.
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