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Indian Frittata with Spinach

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Indian Frittata with Spinach

Indian Frittata with Spinach

Jessica Braider
I am a sucker for Indian food, so when I saw a recipe in The New York Times by Mayukh Sen for a Bombay Frittata, I knew I had to give it a whirl! I’ve adapted it to bulk up the vegetables and make use of some ingredients that are readily accessible, but the Indian-inspired flavors are all still there giving you an entirely new take on a frittata.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Main Dish
Cuisine American
Servings 6 servings


  • 12 eggs
  • 1 cup chopped frozen spinach thawed
  • 1/2 cup low fat plain yogurt or use any variety
  • 1/4 red onion finely diced, about ½ cup
  • 2 scallions white and light green parts only, thinly sliced
  • 1 clove garlic minced
  • 1/2 tsp. garam masala (an Indian spice blend)
  • 1/2 tsp. kosher salt, sea salt, or other coarse salt
  • 1/2 tsp. ground turmeric
  • 1/4 tsp. black pepper
  • 2 Tbsp. ghee, canola oil, or vegetable oil
  • 1/4 cup paneer or feta cheese


  • Preheat the oven to 350 degrees.
  • Heat the ghee or oil in a 12-inch ovenproof skillet, over medium-high heat, tilting the skillet so that the oil evenly coats the bottom and just up the sides of the skillet.
  • Add the onions and sauté for 3 minutes, or until starting to soften.
  • Add the garam masala and allow to cook for another 2 minutes, until the spices have become aromatic.
  • Meanwhile, in a large bowl, combine the eggs, spinach, yogurt, scallions, garlic, salt, turmeric, and black pepper and whisk until well combined.
  • Pour the egg mixture into the skillet and swirl to distribute evenly. Cook, undisturbed, until the frittata starts to firm up along the bottom and up the sides, but is still wet on top, about 5 minutes.
  • Sprinkle the cheese on top and transfer the skillet to the oven.
  • Bake until the frittata is golden brown and firm, about 15 minutes. Serve immediately, or at room temperature, or refrigerate for up to 5 days, or freeze for up to 3 months.


Do Ahead or Delegate: Dice the onion, beat and refrigerate the eggs, thaw the spinach, slice the scallions, peel the garlic, combine the salt, turmeric, and pepper, prepare and refrigerate the egg mixture, dice or crumble the cheese and refrigerate, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Add an extra ¼ tsp. garam masala, add ¼ tsp. crushed red pepper flakes.
Tip: Did you know turmeric is incredibly good for you? Known as “Indian Saffron” because of its golden color, it boosts your immune system, has anti-inflammatory benefits, and can help to balance hormones.
Nutritional Information Per Serving (% based upon daily values): Calories 190, Total Fat: 13g, 20%; Saturated Fat: 6g, 29%; Cholesterol: 334mg, 111%; Sodium: 317mg, 13%; Total Carbohydrate: 4g, 1%; Dietary Fiber: 0g, 2%; Sugar: 2g; Protein: 13g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Keyword 30 Minutes (or less) Meals, All, Breakfast, Breakfast/Brunch, Dinner, Fall, Freezer-Friendly, Gluten-Free, Kid-Friendly, Kosher, Low Fat, Low Sodium, Main Dish, Make-Ahead, No Added Sugar, Nut-Free, Spring, Summer, Vegetarian, Winter
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