Indian masala frittata

Indian Masala Frittata

Spiced Ground Chicken and Peas Baked in a Greek Yogurt Egg Custard

Robert Meyers-Lussier

Prep 15 Min | Cook 35 Min | Serves 4–6

The Headnote

Keema — spiced ground meat cooked with aromatics, tomatoes, and peas — is one of India's great home-cooking preparations, made with lamb or beef in most households and eaten with rice or flatbread at any meal including breakfast. This frittata borrows keema's flavor architecture and puts it to work inside a baked egg format: ground chicken cooked down with garam masala, turmeric, ginger, garlic, and tomato, then folded into a whole-egg and Greek yogurt custard and baked until puffed and golden.

The yogurt in the custard is the move that makes this a GLP-1 recipe and not just a spiced frittata. It tightens the protein density, adds a subtle tang that counterbalances the warm spices, and produces a slightly lighter, more soufflé-adjacent set than a cream or milk custard alone. Garam masala, turmeric, ginger, and coriander carry the dish fully without any chili heat — the spice profile is warm and aromatic, not hot, which means it is completely approachable for the full range of your audience. Every ingredient comes from a mainstream grocery store. Nothing here requires a specialty shop.

Ingredients

Masala Chicken

• 1 lb ground chicken (93% lean)
• ½ cup frozen peas, thawed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 can (14.5 oz) diced tomatoes, drained
• 1 teaspoon garam masala
• ½ teaspoon ground turmeric
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¾ teaspoon kosher salt
• 2 tablespoons olive oil or neutral oil

Yogurt Egg Custard

• 8 large eggs
• ⅓ cup plain whole-milk Greek yogurt
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

To Finish

• 2 tablespoons fresh cilantro, roughly chopped (optional)
• Plain Greek yogurt or labneh, for serving
• Fresh lemon wedges, for serving

Method

1. Cook the masala chicken. Heat oil in a 10 or 12-inch oven-safe skillet over medium-high heat. Add the onion and cook, stirring frequently, for 5 to 6 minutes until softened and beginning to brown at the edges. Add the garlic and ginger and cook 1 minute more until fragrant. Add the ground chicken, breaking it into small crumbles with a wooden spoon. Cook for 5 to 6 minutes until no pink remains. Stir in the garam masala, turmeric, cumin, and coriander and cook 1 minute to bloom the spices in the fat. Add the drained tomatoes and stir to combine. Cook for 3 to 4 minutes until most of the liquid has evaporated and the mixture is relatively dry — excess moisture will prevent the custard from setting properly. Stir in the peas. Taste and adjust salt. Remove from heat and let cool 5 minutes.
2. Make the custard. Whisk the eggs and Greek yogurt together in a large bowl until completely smooth — work the yogurt fully into the eggs until no lumps remain. Season with salt and pepper.
3. Preheat and combine. Heat the oven to 375°F. Pour the egg custard over the chicken mixture in the skillet and stir gently to distribute everything evenly. Smooth the top with a spatula.
4. Bake. Transfer the skillet to the oven and bake for 18 to 22 minutes until the frittata is puffed and set all the way to the center — the edges will be fully firm and the center should have no liquid jiggle when you shake the pan. A toothpick inserted in the center should come out clean. The top will be matte and lightly golden.
5. Rest and serve. Let the frittata rest in the pan for 5 minutes before slicing — the center continues to set as it cools. Run a flexible spatula around the edges, then slide the frittata onto a cutting board or serve directly from the pan. Scatter fresh cilantro over the top if using. Cut into wedges.

Serve With

A spoonful of plain Greek yogurt or labneh alongside each wedge, with a lemon wedge to squeeze over the top just before eating — the acid brightens every element of the dish. Warm naan or a small portion of basmati rice for anyone not managing carbohydrates. Chai or black coffee. For a fuller brunch spread, a simple raita of cucumber, yogurt, and a pinch of cumin rounds the table out beautifully.

Chef's Notes (Read Before You Cook)

• Drain the tomatoes thoroughly. Undrained canned tomatoes introduce too much liquid into the filling. The cooked chicken mixture should be quite dry before the custard goes in — if it is wet, the custard will not set properly and the frittata will be soggy in the center.
• Greek yogurt in the custard. Whole-milk Greek yogurt integrates most smoothly. Low-fat (2%) works but produces a slightly thinner custard. Nonfat is too watery and will affect the set. Whisk until completely lump-free before combining with the chicken.
• Spice level. This recipe has zero chili heat. Garam masala, turmeric, cumin, and coriander are all warm and aromatic but not spicy. If your audience wants heat, a pinch of cayenne or a finely minced fresh serrano added with the onion is a simple adjustment.
• Skillet size matters. A 10-inch skillet produces a thicker, more custardy frittata with a softer center set. A 12-inch skillet produces a thinner, crispier-edged result that bakes faster. Either works — adjust the bake time by 3 to 4 minutes for the larger pan.
• GLP-1 portion guidance. One generous wedge — one-sixth of the frittata — provides substantial protein from both the ground chicken and the eight-egg custard. The peas add fiber. This dish is intentionally filling at a modest portion. Start with one slice and pause before going back.

Robert Meyers-Lussier