Spiced Leek and Greens Frittata (gf) (v)

Inspired by the herby Persian omelette kuku sabzi, this frittata can be loaded with any greens or herbs you have on hand. You can throw in leftovers too, eg cooked rice, pasta, roast veges or grains.

2 tablespoons extra virgin olive oil

1 medium leek, thinly sliced 2 cloves garlic, thinly sliced ½ teaspoon ground turmeric 1 teaspoon ground coriander 1 teaspoon cumin seeds sea salt and ground pepper

2-3 cups thinly sliced greens (eg chard, spinach, kale etc)

zest ½ lemon 6 large eggs, size 7

2 cups roughly chopped fresh leafy herbs eg mint, parsley, dill, coriander (I used a mixture)

Greek yoghurt or sour cream; fried shallots; lemon zest

Preheat the grill to the highest setting.

Heat the oil in a heavy-bottomed ovenproof pan over a medium heat. Add the leek, garlic and spices and fry, stirring occasionally, until the leek softens and begins to caramelise. Season well then add the greens and lemon zest and cook for 5 minutes.

Use a fork to whisk the eggs and herbs together in a large bowl. Season generously.

Pour the egg mixture into the pan and stir to combine everything. Cook for 10-15 minutes, or until the mixture begins to set around the sides, then transfer to the oven and cook under the grill for 10 minutes, or until the centre has set.

Serve with a dollop of yoghurt or sour cream and a sprinkle of crispy fried shallots and lemon zest.