Herby Persian frittata
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