• 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


  1. 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. 

  2. 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. 

  3. 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.

Nutritional Details

Each serving provides
  • Energy 1541kj 368kcal 18%
  • Fat 28.0g 40%
  • Saturates 8.6g 43%
  • Sugars 4.5g 5%
  • Salt 1.0g 17%

% of the Reference Intakes

Typical values per 100g: Energy 858kj/205kcal

Each serving provides

7.9g carbohydrate 2.0g fibre 21.2g protein

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