Herby Persian frittata
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- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Power up your lunchbreak with this healthy frittata made with eggs, herbs, spring onions, walnuts and feta. It'll be on the table in just 20 minutes
| Highlight | Nutrient | Unit |
|---|---|---|
| low in | kcal | 198 |
| fat | 11g | |
| saturates | 2g | |
| carbs | 9g | |
| sugars | 6g | |
| fibre | 3g | |
| protein | 14g | |
| salt | 0.7g |
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.
Goes well with
Recipe from Good Food magazine, October 2018
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