Bombay Frittata

Recipe from Nik Sharma, adapted by Mayukh Sen (from Season by Nik Sharma)

Recipe Highlights

• Total Time: 30 minutes (prep + baking)

• Servings: 4

• Rating: 4/5 (based on 1,833 reviews)

• Comments: 144 (Read all)

Ingredients

• 6 large eggs

• 1 medium yellow onion, finely diced

• 100g paneer cheese, crumbled (or halloumi, for a firmer texture)

• 1 tablespoon neutral oil (e.g., sunflower, canola)

• 1 teaspoon garam masala

• ¼ teaspoon red pepper flakes (adjust to taste)

• 2 tablespoons fresh cilantro (coriander) leaves, chopped

• 1 tablespoon fresh mint leaves, chopped

• Salt and freshly ground black pepper to taste

• Optional: 1 tablespoon whole milk (for extra creaminess)

Instructions

Step 1: Preheat Oven

Preheat oven to 180°C (350°F). Line an 8-inch (20cm) oven-safe baking dish or skillet with parchment paper for easy removal.

Step 2: Sauté Onions

Heat oil in a non-stick skillet over medium heat. Add diced onion and cook for 5–7 minutes, stirring occasionally, until translucent and golden at the edges. Add red pepper flakes and cook for 30 seconds to toast the spices (avoid burning). Remove from heat and let cool slightly.

Step 3: Prepare Egg Mixture

In a large bowl, whisk eggs thoroughly. Season with salt, pepper, and garam masala. If using milk, stir in now. Fold in chopped cilantro, mint, and crumbled paneer until evenly incorporated.

Step 4: Assemble and Bake

Transfer the cooled onion mixture to the prepared baking dish. Pour the egg mixture over the onions, ensuring all ingredients are spread evenly. Place in the preheated oven and bake for 25–28 minutes. The frittata is done when it’s puffed, slightly jiggly in the center (it will set as it rests), and a toothpick inserted into the middle comes out with a few moist crumbs.

Step 5: Rest and Serve

Remove from oven and let rest for 5 minutes before slicing into 4 wedges.

Chef’s Note (Mayukh Sen)

This Bombay Frittata reimagines the spiced, comforting omelets Nik Sharma’s mother prepared in their Mumbai kitchen. The garam masala’s earthy warmth and red pepper flakes deliver a gentle, lingering heat, while fresh herbs brighten the creamy egg base. Paneer adds subtle texture and protein, and the frittata improves remarkably the next day—reheat gently in a 160°C (320°F) oven to retain its tender center.

Recipe adapted from Nik Sharma’s Season, curated for bold flavors and homey comfort.