Equipment
Ingredients
Egg Base
- 12 large eggs, room temperature
- 135 ml crème fraîche
Aromatics and Spices
- 115 g red onion, finely minced
- 3 scallions, thinly sliced bias-cut
- 12 g garlic, microplaned or ultra-fine mince
- 10 g fresh cilantro, finely chopped leaves and tender stems
- 3½ g garam masala
- 4 g fine sea salt
- 3 g black pepper, freshly cracked
- 2½ g turmeric powder
- 1½ g red pepper flakes
Fats and Finishing
- 35 ml ghee
- 45 g paneer, crumbled into 1cm chunks
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 298 kcal
- Protein
- 15 g
- Carbohydrates
- 6 g
- Fat
- 24 g
- Fiber
- 1 g
- Sugar
- 2 g
- Sodium
- 428 mg
- Saturated Fat
- 12 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 385 mg
- Potassium
- 266 mg
- Calcium
- 131 mg
- Iron
- 2.3 mg
- Magnesium
- 22 mg
- Phosphorus
- 253 mg
- Zinc
- 1.7 mg
- Vitamin A
- 325 mcg
- Vitamin C
- 4 mg
- Vitamin D
- 2.0 mcg
- Vitamin E
- 1.4 mg
- Vitamin K
- 17 mcg
- Vitamin B6
- 0.2 mg
- Vitamin B12
- 0.9 mcg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.48 mg
- Niacin
- 0.2 mg
- Folate
- 56 mcg
- Water
- 102 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Set your oven to 175°C (350°F). Position the rack in the top third of the oven to ensure the paneer achieves a beautiful golden char during the final stages of cooking.
In a large mixing bowl, combine the eggs and crème fraîche. Whisk vigorously until the mixture is completely homogenous and no streaks of white remain, which ensures a uniform, velvety crumb.
Incorporate the minced red onion, scallions, garlic, cilantro, garam masala, sea salt, black pepper, turmeric, and red pepper flakes into the egg base. Stir gently to distribute the aromatics evenly.
Place the skillet over medium-high heat and add the ghee. Swirl the pan to ensure the base and the lower 2cm of the sides are thoroughly coated to prevent sticking.
Pour the egg mixture into the center of the skillet. Lower the heat to medium and cook for approximately 5-6 minutes. Do not stir; let the bottom set into a firm, golden crust while the top remains slightly fluid and jiggly.
Evenly scatter the crumbled paneer across the surface of the semi-set eggs, pressing the larger chunks slightly into the mixture.
Transfer the skillet to the upper rack of the oven. Bake for 15 to 20 minutes until the center has puffed slightly and the internal temperature reaches 74°C (165°F).
Remove from the oven and allow to rest for 5 minutes before slicing. This stabilizes the protein structure for clean, professional wedges.
Chef's Notes
- For the best results, use high-quality, pasture-raised eggs; the deep orange yolks provide a superior color and richness.
- If using feta instead of paneer, reduce the added sea salt by 1g to compensate for the brine.
- Ensure your skillet is truly oven-safe to 200°C; some non-stick handles can melt at these temperatures.
Storage
Refrigerator: 3 days — Store in an airtight container; flavors deepen significantly by day two.
Reheating: Warm gently in a covered skillet over low heat with a teaspoon of water to create steam, or enjoy at room temperature.
Troubleshooting
Frittata is watery or weeping liquid
Cause: Overcooking the eggs causes the protein network to tighten and squeeze out moisture (syneresis).
Fix: Cannot be fixed once occurred; serve immediately to minimize visual impact.
Prevention: Remove the pan from the oven while the center still has a very slight tremble.
Bottom is burnt before the top sets
Cause: Stovetop heat was too high during the initial setting phase.
Fix: Transfer to the oven earlier and use the broiler for the last 2 minutes to finish the top quickly.
Prevention: Use a heavy-bottomed pan and maintain medium heat; if the pan is thin, use a heat diffuser.
Cultural Context
This dish is a sophisticated evolution of the 'Masala Omelette,' a staple of Parsi cafes and street stalls across Mumbai (Bombay). It bridges the gap between the rustic Indian breakfast and the refined French technique of a slow-baked frittata.
