Bombay Frittata Recipe (2024)

Could I use greek yogurt instead of creme fraiche?

Never found a recipe where greek yogurt couldn't sub successfully for creme fraiche or sour cream.

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.

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.

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.

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!

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.

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,

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 "Momof*cku Cookbook" advises readers who don't to put his own book down and order McGee's book before resuming reading.)

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.

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.

I wouldn't worry about the 12 eggs. Think left overs. An easy second meal. Just enjoy it.

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!

Any chance we can get a truly weeknight friendly version of this? Who cooks with 12 eggs for their family on a weeknight?!

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

Eyeballed the spices, added a lot; used shredded mozzarella. Otherwise followed recipe. Turned out awesome

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!

Oven 160More salt Try 20 minsRest in oven 5 mins

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.

Great flavor, I would add more spice in the future. But otherwise awesome!

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.

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 shish*to 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!

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.

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.

I used Greek yogurt and it came out great. But if d add more spices next time to make it more flavorful.

Add spinach and mushrooms

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?

I threw in a couple of boiled, diced potatoes to make this a bit more substantial. Delicious!

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.

Was really good, added spinach for extra protein. Would boost the amount of garam masala and red pepper and more cheese (used feta and was wishing for more).