Palestinian frittata

SERVES 4 // PREP TIME 15 MINS // COOK 5 MINS

“Palestinians often make frittatas for weekend breakfasts or supper,” says Kassis. “My uncle’s wife, Ameera, is famous for her ijjeh – the perfect mix of crisp and fluffy, spicy and smooth. This is her recipe – it’s generous with herbs, but adjust to your taste.”

8 eggs

4 spring onions, finely

chopped, plus extra to serve 25 gm (½ cup) flat-leaf parsley,

finely chopped

25 gm (½ cup) mint,

finely chopped

1 large garlic clove, crushed 1 long green chilli (optional), seeds removed, finely chopped

½ tsp ground cumin

1 tbsp plain flour

Olive oil, for frying

Olives, mint and chopped tomato, to serve Store-bought labne and pita bread, to serve

1 Break eggs into a large bowl and whisk until pale yellow and starting to froth. Add onion, herbs, garlic, chilli, cumin, 1 tsp salt and ¼ tsp ground black pepper, and mix until combined. Sprinkle flour over the egg and whisk until incorporated.

2 Heat a generous amount of oil in a frying pan over mediumhigh heat; use one very large pan or a small one and work in batches. I prefer using a smaller pan and making several really thin frittatas (they come out crisper this way) adding more oil to the pan after each frittata.

3 Once oil is hot, pour egg mixture into pan, tilting it to get an even layer of eggs. Cook until the edges start to curl and the top is starting to solidify, periodically lifting with a spatula to make sure the bottom is not burning. When the frittata is no longer runny on top, flip it to brown the other side. Continue to cook for another minute or 2 until done, then slide onto a plate. If using a small pan, repeat, adding more oil, until the egg mixture is all used up. Serve hot olives, mint, tomato, pita and labne.