This is an Indian inspired spiced frittata, which contains panir, which is an Indian cheese. Panir is unaged, acid-set and non-melting. It is made by curdling heated milk with lemon juice or other food acid. In this recipe, I have used my favourite herbs, spices and vegetables but you can omit/substitute the Indian herbs and spices if you wish.
I cook my frittata initially on the hob in a cast iron pan and then complete the cooking process in the oven. If you do not wish to use the oven then the frittata may be finished off under a grill.
5 organic eggs
1 large onion
1 green chilli
1 tablespoon of organic clarified butter
1 tsp cumin seed
1 tsp mustard seed
1 tsp Himalayan or Celtic sea salt
½ tsp turmeric
½ cup chopped cherry tomato
1 cup chopped fresh spinach
1 sweet pepper chopped
1 cup chopped mushrooms
¼ cup chopped coriander
100g chopped organic panir or feta cheese (omit if you have lactose intolerance)
- Pre-heat the oven at (180oC)
- Peel onion and cut into small-medium slices.
- Finely chop chilli
- Melt clarified butter in a suitable cooking shallow frying/oven/grill pan and add the chopped onion and chilli. Gently cook, until soft and translucent.
- Add cumin and mustard seeds to the onion and stir
- Add salt, turmeric to the onion mixture and stir. If the mixture sticks add a little water.
- Add mushrooms and sweet peppers and gently stir fry for a few minutes.
- Add chopped tomato, coriander and spinach and stir then switch off heat
- Check seasonings of vegetable mixture and adjust if necessary
- In a separate bowl gently whisk the eggs with a fork and add seasonings such as salt, pepper, turmeric etc.
- Pour the egg mixture over the vegetables and then scatter the panir or feta cheese over the top
- Place the frittata in a pre-heated oven (180oC) for 15-20 minutes or until it is cooked
The frittata may be eaten hot or cold with a suitable accompaniment such as a salad and sweet potato wedges or flat bread.