This is a spicy Indian omelette with herbs and cheese that would be good for breakfast or any meal. Since I have to heat up the oven in the summer, I made it in my faithful Korean lidded ceramic or stone pot (ttukbaegi). It is perfect for a single serving, but I would probably use an iron skillet for more servings.
- 12 large eggs
- ½ cup crème fraiche or sour cream
- ½ cup finely chopped red onion or celery
- 2 scallions, white and green parts, thinly sliced (optional or serve as condiment)
- 2 garlic cloves, thinly sliced (optional)
- ¼ cup tightly packed fresh cilantro or parsley leaves
- ½ teaspoon garam masala
- ½ teaspoon fine sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground turmeric
- ¼ teaspoon red-pepper flakes
- 2 tablespoons ghee, butter, or coconut oil
- ¼cup crumbled paneer or feta cheese
Position a rack in the upper third of the oven and heat the oven to 350 degrees.
In a large bowl, combine the eggs, crème fraiche or sour cream, onion or celery, scallions & garlic (if used), cilantro, garam masala, salt, pepper, turmeric and red-pepper flakes and beat with a whisk or fork until just combined.
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. 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 with toast, rice, or salad.
Serves 6.
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