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.
- Serves: 6 persons
- 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
Step 1Position a rack in the upper third of the oven and heat the oven to 350 degrees.
Step 2In 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 3Heat 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 4When 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.