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
Nutrition and extra info
- Healthy
- Gluten-free
- Vegetarian
Nutrition: Per serving
- kcal198
- fat11g
- saturates2g
- carbs9g
- sugars6g
- fibre3g
- protein14g
- salt0.7g
Ingredients
- 3 eggs
Egg
eggThe ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- ½ tsp baking powder
Baking powder
bay-king pow-dahBaking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…
- ¼ tsp turmeric
Turmeric
term-er-ikTurmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…
- 1 small pack of coriander and parsley, roughly chopped
- ½ small pack dill, roughly chopped
- 4 spring onions, thinly sliced
Spring onion
sp-ring un-yunAlso known as scallions or green onions, spring onions are in fact very young onions, harvested…
- 1 tbsp currants or barberries, if you can find them
- 1 tbsp toasted walnuts (optional), roughly chopped
- 1 tbsp cold pressed rapeseed oil
Rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 30g feta, crumbled
Feta
feh-tahA creamy soft white cheese with an ancient history - nomadic tribes who needed to preserve the…
Method
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.
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.
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