Herby Persian frittata
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Herby Persian frittata

By Sophie Godwin

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

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • 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 corianderand parsley, roughly chopped
  • ½ small pack dill, roughly chopped
  • 4 spring onions, thinly sliced
  • 1 tbsp currantsor barberries, if you can find them
  • 1 tbsp toasted walnuts(optional), roughly chopped
  • 1 tbsp cold pressed rapeseed oil
  • 30g feta, crumbled

Method

  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.

  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.

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