If you enjoy palak paneer, you will love this spinach and paneer frittata. This frittata with an Indian curry influence makes a great low carb breakfast, lunch or dinner.
Low in carbs and high in protein, this spinach and paneer frittata is a great keto vegetarian dish. The turmeric makes the color against the green of the spinach pop too.
This is a great tasting frittata with the spinach, or "palak," giving an earthy taste, while the paneer adds a subtle richness and creaminess to each bite.
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What is paneer cheese?
Paneer cheese is a fresh, unaged cheese that is commonly used in Indian cuisine. It is made by curdling milk with an acidic ingredient, such as lemon juice or vinegar, and then straining the whey to separate the curds. The resulting curds are pressed together to form a cohesive block of cheese.
Paneer has a mild, slightly tangy flavor and a firm, yet crumbly texture. It doesn't melt like many other cheeses, making it suitable for cooking in various dishes without losing its shape.
Ingredients
Gather the same ingredients as for a palak paneer recipe and a carton of eggs and you are ready to cook.
- Spinach - fresh or frozen spinach. If you use frozen spinach, defrost it first.
- Paneer - use store bought or make your own.
- Eggs - room temperature.
- Green onions - can be substituted with a small onion.
- Jalapeno - Add another for more heat.
- Garlic - add another clove if you want.
- Heavy cream - this could be substituted with almond milk
- Spices - the same spice mix as our palak paneer.
How to make spinach and paneer frittata
This is an easy recipe to make in a skillet or frying pan.
Season cubed paneer.
Cook the paneer in a pan until golden.
Add the onions, garlic and spinach.
Pour in the beaten eggs and bake until firm.
Frittata Recipe Tips
Use a non-stick, oven-safe skillet for cooking the frittata. This ensures that the eggs won't stick to the pan and allows you to transfer it easily from stovetop to oven.
When cooking the eggs on the stovetop, use low to medium heat. This prevents the bottom from burning while the top cooks through in the oven.
Allow the frittata to rest for a few minutes after removing it from the oven. This helps it set and makes it easier to slice and serve.
Storage
Allow the frittata to cool completely at room temperature before storing it. Once cooled, cover the frittata tightly with plastic wrap or aluminum foil, or transfer it to an airtight container. Refrigerate the frittata within 2 hours of cooking to prevent bacterial growth. The frittata should last up to 3 days.
Reheating
To reheat a refrigerated frittata, preheat your oven to 350°F (175°C). Place the frittata slices on a baking sheet and cover them loosely with aluminum foil to prevent them from drying out. Heat in the oven for about 10-15 minutes, or until warmed through.
Alternatively, you can reheat individual portions of the frittata in the microwave. Place a slice on a microwave-safe plate and cover it with a damp paper towel to prevent it from drying out. Microwave on high in 30-second intervals until heated through.
Freezing
While frittatas can be frozen, their texture may change slightly upon thawing, and they may become a bit watery. To freeze a frittata, allow it to cool completely, then wrap it tightly in plastic wrap or aluminum foil. Place the wrapped frittata in a freezer bag or airtight container to prevent freezer burn. Label the container with the date and contents. Frittatas can be frozen for up to 2-3 months. Defrost overnight in the fridge.
More paneer recipes
If you enjoy paneer, try these other low carb vegetarian recipes:
Spinach and Paneer Frittata
Ingredients
- 10 oz paneer cheese, cubed
- 2 tablespoons olive oil
- 1 jalapeno, deseeded and chopped
- 2 green onions, chopped
- 1 cup frozen spinach, defrosted
- 4 large eggs
- 2 tablespoons heavy cream
- ½ teaspoon salt
Spices
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- 2 cloves garlic, minced
- ¼ teaspoon cumin
- ¼ teaspoon ground coriander
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, cream and salt until well combined. This forms the base of your frittata.
- In a large mixing bowl, toss the paneer cubes in the spice mixture, covering all the cubes.
- Heat the olive oil in a 8 inch skillet or frying pan on a medium heat.
- Add the paneer cubes and cook for 8-10 minutes, ensuring that the cubes are golden and firm.
- Add the onions, garlic and the jalapeno and cook for 2 minutes.
- Add the spinach and stir evenly throughout the pan.
- Pour the whisked egg mixture evenly over the fillings in the skillet. Allow the mixture to cook on the stovetop for 3-5 minutes, or until the edges start to set.
- Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the frittata is set in the center and slightly golden on top. You can check for doneness by inserting a knife or toothpick into the center – it should come out clean.
- Once cooked, remove the skillet from the oven and let the frittata cool for a few minutes. Then, slice it into wedges and serve hot.
Notes
YOUR OWN NOTES
