I love a good egg dish. This recipe combines a couple of my favorite culinary pieces. Some Indian influence in an Italian staple. We’re taking a spinach frittata and giving it a saag paneer touch. Only using one pan this dish is great for when you don’t want to try too hard. Cardamom, cumin, and coriander bring the spinach and eggs together. Of course, we’re using a bit of paneer for a mild hint of cheese.
Saag Paneer influence
This dish is like a reconstructed saag paneer. A popular North Indian curry made with spinach and paneer cheese. The idea is to take influence from the flavor profiles. Frittatas and spinach already go hand in hand. Since it’s a key ingredient we’re using a load of spinach. Once cooked it wilts a lot so we’re making sure each bite has some. The spinach and eggs meld amazingly with spices. Coriander, black pepper, cardamom, and turmeric add a warm, earthy flavor to the frittata. We have to add the classic too, Paneer cheese. It may be hard to find at some groceries. You can substitute it with any cheese of your choice. I recommend using mild cheese like ricotta or feta to complement the flavors of the saag.
Easy recipe to feed mouths
This saag frittata is a hearty and flavorful dish that’s perfect for feeding a crowd. The recipe can easily feed, 4 to 6 people. If you cut the frittata into 6 slices, that’s 2 eggs per serving. Perfect for a fun brunch with friends and family. It’s sure to feed everyone. The prep and plating couldn’t be easier too. One of my favorite things being, just using one pan. Wilt the spinach and in go the eggs. Slide it right out after and slice. It’s as easy as pie, literally. just a few dishes to clean making time for friends and family. Plus, it’s great for leftovers, so you can enjoy it for a few days. Frittatas are one of my favorite dishes for staff meals at work. Easy and something almost everyone can have and enjoy. I like to leave out the cheese when making them just for myself. the Cheese is nice but my stomach doesn’t always like it. It still tastes great. For my meat-eating friends, I may add in some leftover bits. You can easily gear this recipe to whoever you may be cooking for.
Cooking the Spinach frittata
A few steps to cooking a great frittata vs a mid frittata. It’s a simple dish but a few tricks make it worthwhile. The main one I’ve learned about is the water bath. Sticking a pan of water under the cooking spinach frittata. This keeps it moist and bouncy. Dry heat can easily make the frittata dry. The added moisture in the oven keeps the finished texture soft and bouncy. Milk and butter also play a big role here. They insure the eggs are moist and add a velvety texture. The butter also prevents the spinach frittata from sticking. I like to use a cast iron or nonstick pan, but some sticking can still occur. That extra butter helps the frittata slide out while adding some extra caramelized flavors to the edges. I also lightly start the cooking process on the burner. A light scramble adds some texture to the eggs. This also creates a crust that helps prevents sticking.
Alternative spinach frittata ingredients
This spinach frittata has so many creative avenues. From the spices to the filling and cheese. You can make this recipe your own with what you have on hand. I like to keep the spices pretty simple. That way each flavor has a place. Play around with it though. Anything with a curry feel will work here.
You can some fun with the veg too. Frittatas are great for any leftovers you may have in the fridge. Just about anything will work in the spinach frittata. It’s one of the best avenues for turning leftovers into liftovers.
- Brussel sprouts
- roasted potatoes
Anything goes here. It’s one of the beautiful things about frittatas. The cheese here has its variety too. I use paneer to stick to the saag motif. It’s not too commonly found. Some high-end groceries may have it or local Asian markets. If you can’t find it don’t stress. A neutral cheese like ricotta or fetta will work.
Have fun with this spinach frittata. One of the main takeaways here is the technique more than the actual recipe. Once you can make a good frittata the rest is like riding a bike. This is just a fun starting point. You can explore your spice cabinet and find something interesting. If you don’t have the same spices as I don’t fret. Just salt and black pepper are fine. Keep it simple or dress it up. Grab some eggs and have some fun with frittatas.
Spinach Frittata ( Saag Frittata)
- 1 dozen eggs
- ½ C (123g) Milk
- 1 tsp (3g) tumeric
- 5 C (141) spinach
- 2 cloves (15g) Garlic
- 1c (130g) Paneer
- 2 tsp (4g) Coriander seed
- 1 tsp (2g) Green cardamom seeds
- 2 tsp (2g) Black Pepper corns
- Pre heat the oven to 400F. Place a small pan on the bottom with water.
- Crack the eggs into the bowl and whisk in the milk, turmeric, and season with salt.
- Peel the garlic and shallot. Thinly slice the garlic. Finely chop the shallot. If using whole spices, grind in a pestle and mortar.
- Pre heat a non stick or cast iron pan on medium low heat. Melt the butter in the pan. Add the garlic and shallots. and sweat until fragrant. Add the paneer and saute for a minute. After, add the spinach and cover with a lid. Wilt until the spinach is a quarter of its original size. increase the pan to medium high. Pour in the eggs. Slowly move them around in the pan with a spatula. When the eggs just start to scramble place in the oven. Cook for 15 to 20 minutes.
- When the eggs are fully cooked pull out the oven. With a spatula slowly release the eggs from the corners of the pan. Shake it a bit to release the eggs on the bottom. Slide onto a cutting board or plate to cool down. Slice and enjoy.