Homemade © J Sainsbury plc 2016 www.homemadebyyou.co.uk
Persian-style herb frittata
This quick Persian-style herb frittata recipe is made by whisking together eggs, fresh herbs, saffron strands and vibrant turmeric powder. Sprinkle with tangy feta and juicy pomegranate seeds for a colourful midweek meal
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Ready in 20 minutes
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Cooking time 15 minutes
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Prep time 5 minutes
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Serves 4
Ingredients
- 8 eggs
- 10g chives, finely chopped
- 10g coriander, finely chopped
- 10g dill, finely chopped
- 10g flat-leaf parsley, finely chopped
- 4 spring onions, finely sliced
- 1 tbsp flour
- ½ tsp baking powder
- ½ tbsp turmeric
- 35g toasted pine nuts
- 1 pinch of saffron, soaked in 2 tsp boiling water
- 1 tbsp olive oil
- 75g feta, crumbled
- 1 lemon, juiced and zested
- 25g pumpkin seeds
- 2 tbsp pomegranate seeds, to decorate
- 100g Greek yogurt
Method
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1
Preheat the oven to 200°C/fan 180°C/gas mark 6. Whisk together the eggs in a large bowl. Add the herbs, onion, flour, baking powder, turmeric, pine nuts and saffron. Season with black pepper and whisk again.
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2
Heat the oil in an ovenproof skillet pan. Pour the egg mixture into the pan. Cook over a very gentle heat for 10 minutes, then transfer to the oven for a further 5 minutes to finish cooking.
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3
Remove the frittata from the oven and allow to cool for 5 minutes. Turn out and top with the crumbled feta, lemon zest, pumpkin seeds and pomegranate. Mix the Greek yogurt with the lemon juice and serve with the omelette.
