I saw paneer in a store and thought of palak paneer, a favorite Indian dish. Then I thought that spinach and cheese are both good in a frittata. With some Indian spices, this makes a palak paneer frittata.
If paneer, the Indian cheese, is not available, the Mexican queso blanco or queso fresco are similar and can be substituted.
I went back and forth on the quantities of the spices. I liked the results. It had moderately spiced Indian flavors. Easy to increase or decrease depending upon taste.
Palak paneer frittata
1/2 cup 1/4-inch cubed paneer (or queso blanco or queso fresco if not available)
1/4 teaspoon cumin seeds
2 tablespoons chopped onion
1/2 teaspoon garam masala
1/4 teaspoon ground ginger
1 clove garlic, minced
1–1/2 cups tightly packed spinach, chopped
more oil if necessary
Heat oil in pan. Lightly fry paneer until it starts to get golden. Remove from pan . If using queso fresco, omit this step and add directly to the eggs with the spinach.
Add a bit more oil to pan if necessary. Add the cumin seeds and cook until they just start to sputter. Add the onion, garam masala, and ginger and more oil if necessary and cook until soft. Add the garlic and cook for one more minute. Add the spinach in batches and stir until wilted. Remove from pan.
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan if needed and let it get hot. Add a small amount of egg mixture to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the spinach and paneer into the eggs and pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.