Equipment
Ingredients
Main
- 12 egg
- 120 ml crème fraîche
- 100 g red onion, finely chopped
- 2 scallion, thinly sliced, white and green parts
- 2 garlic, thinly sliced
- 8 g cilantro, tightly packed
- 3 g garam masala
- 3 g salt
- 3 g black pepper
- 2 g turmeric
- 1 g red-pepper flakes
- 30 ml vegetable oil
- 30 g paneer, crumbled
Nutrition (per serving)
Method
Preheat the oven to 175°C (350°F) and place a rack in the upper third position.
Combine the eggs, crème fraîche, red onion, scallions, garlic, cilantro, garam masala, salt, pepper, turmeric, and red-pepper flakes in a large bowl.
Whisk the mixture until the ingredients are just combined.
Heat the vegetable oil in a 12-inch ovenproof skillet over medium-high heat, tilting to coat the surface.
Pour the egg mixture into the skillet and shake gently to distribute evenly.
Cook on the stovetop for 5 minutes until the bottom and edges begin to set, though the top should remain loose.
Sprinkle the crumbled paneer evenly over the top of the egg mixture.
Transfer the skillet to the oven and bake for 15 to 25 minutes until golden brown and the center is set (internal temperature 74°C/165°F).
Remove from the oven and serve warm.
Chef's Notes
- Ensure the skillet is truly ovenproof; cast iron is ideal for even heat distribution.
- For a more traditional flavor, use ghee instead of vegetable oil.
Storage
Refrigerator: 3 days — Store in an airtight container; flavor deepens the next day.
Reheating: Reheat gently in a microwave or covered pan until internal temperature reaches 74°C/165°F.
