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Herby Persian frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 3 eggs
- ½ tsp baking powder
- ¼ tsp turmeric
- 1 small pack of coriander and parsley, roughly chopped
- ½ small pack dill, roughly chopped
- 4 spring onions, thinly sliced
- 1 tbsp currants or barberries, if you can find them
- 1 tbsp toasted walnuts (optional), roughly chopped
- 1 tbsp cold pressed rapeseed oil
- 30g feta, crumbled
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.
