I started out the Saturday morning craving a frittata with goat cheese just like our friend Nanou made for us.

I chopped the leeks fine and sautéed them on some butter and set them aside. I whisked four eggs together and added a splash of milk and little bit of salt. Then we were ready to make dices of the goat cheese ready to be added. And to my horror our goat cheese had gone bad.

With the butter on the pan sizzling waiting for the eggs, i reached out for the paneer and chopped it into tall triangles. The eggs went into the pan with a shake followed by the leeks spread on the top. Then we dotted with paneer chunks and it went into a 300 F oven for 10 mins till just cooked. Once out it got a bit of fresh cracked pepper and some dill and breakfast was served.

Paneer worked very well as it comes out slowly cooked, soft and warm and spongy and with notes of fresh dairy that always work with eggs. Its important to eat it while warm though since as it cools the paneer hardens and never quite gets the soft texture again.