Persian Frittata

  • recipe

    Main Meal
    Persian Frittata

    recipe

    M & S

Servings4
Dish TypeMain Meal
Prep Time35
Cook Time0
INGREDIENTS Total items( 10 )
  • recipe Olive Oil
    1 tbsp
  • recipe Turmeric
    0.5 tsp
  • recipe Spinach Salad Bag
    100 g
  • recipe 0% Fat Greek Style Yogurt
    60 g
  • recipe Coriander
    12.5 g
  • recipe Flat Leaf Parsley
    12.5 g
  • recipe Dill
    3 pcs
  • recipe Natural King Walnut Halves
    15 g
  • recipe Greek Feta
    40 g
  • recipe British Free Range Medium Eggs
    6 pcs

How to Make

  • Heat oven to 190°C/170°C fan/gas 5.
  • Heat 1 tsp olive oil in a pan on a medium heat.
  • Add the spring onion and cook for 3 minutes.
  • Add the spinach and cook until it just wilts.
  • Stir in the turmeric and cook for another 2 minutes. Transfer from the heat.
  • In a large bowl, whisk the eggs with the yogurt, herbs, spring onions and spinach; season.
  • Heat 2 tsp olive oil in the same pan on a medium heat. (A 20cm pan is ideal for 2 servings).
  • Once hot, wipe the oil around the pan with kitchen paper to spread it evenly.
  • Pour in the frittata mix and turn the heat to low.
  • Sprinkle the walnuts on top.
  • With a spatula, draw the edges into the middle a couple of times.
  • Cook until it is beginning to set around the edges, around 5 minutes.
  • Crumble the feta on top and finish cooking in the oven until it is fully set, but still moist in the center, around 8-10 minutes.
  • Transfer from the oven, leave to cool for a few minutes then gently slide onto a chopping board.
  • Slice into 6 wedges. Serve with mixed green leaves.
  • Experiment with different herbs - try adding dried sumac and oregano instead of the parsley and coriander.