Lunch

Herby Per­sian frit­tata

BBC Good Food - - Easy Health -

SERVES 2 PREP 10 mins COOK 10 mins EASY V

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

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.

GOOD TO KNOW healthy • low cal • fo­late • vit c • 2 of 5-a-day • gluten free PER SERV­ING 198 kcals • fat 11g • sat­u­rates 2g • carbs 9g • sug­ars 6g • fi­bre 3g • protein 14g • salt 0.7g

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