Herby Persian frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 3 eggs
- ½ tsp baking powder
- ¼ tsp turmeric
- 1 small pack of corianderand parsley, roughly chopped
- ½ small pack dillroughly chopped
- 4 spring onionsthinly sliced
- 1 tbsp currantsor barberries, if you can find them
- 1 tbsp toasted walnuts(optional), roughly chopped
- 1 tbsp cold pressed rapeseed oil
- 30g fetacrumbled
Nutrition: Per serving
- kcal198low
- fat11g
- saturates2g
- carbs9g
- sugars6g
- fibre3g
- protein14g
- salt0.7g
Method
step 1
Heat grill to high. Whisk the eggs together in a large bowl, add the baking powder and turmeric, then season with salt and pepper. Stir in most of the herbs, then add the spring onions, currants and walnuts.
step 2
Drizzle the oil into a small ovenproof, non-stick frying pan over a medium heat. Pour in the herby egg mixture and cook for 8-10 mins until the egg is nearly set, then put the frittata under the grill for a final minute until cooked through. Sprinkle over the remaining herbs and the crumbled feta to serve.
