Spinach and Paneer Frittata
This spinach paneer frittata combines the creamy richness of traditional Palak Paneer with the light, fluffy texture of a classic frittata. A hearty breakfast, lunch and dinner.
Servings: 4 servings
Calories: 383kcal
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
One serving is a quarter of the frittata
Nutrition
Serving: 1serving | Calories: 383kcal | Carbohydrates: 5g | Protein: 18g | Fat: 33g | Fiber: 2g | Net Carbohydrates: 4g