Herby Persian frittata

breakfast eggs folate frittata gluten free healthy herbs low calorie lunch quick vitamin c

N/A

Source

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

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.