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Herby Persian frittata



  • 3 eggs



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • ¼ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 1 small pack of coriander and parsley, roughly chopped
  • ½ small pack dill, roughly chopped
  • 4 spring onions, thinly sliced
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tbsp currants or barberries, if you can find them
  • 1 tbsp toasted walnuts (optional), roughly chopped
  • 1 tbsp cold pressed rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 30g feta, crumbled



    A creamy soft white cheese with an ancient history – nomadic tribes who needed to preserve the…


  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.

Recipe from Good Food magazine, October 2018