HERBY PERSIAN FRITTATA

Herby Persian frittata image

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

Provided by Sophie Godwin - Cookery writer

Categories Breakfast, Brunch, Lunch, Supper

Time 20m

Number Of Ingredients 10

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

Steps:

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.

Nutrition Facts : Calories 198 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 14 grams protein, Sodium 0.7 milligram of sodium