Herbed Persian Frittata

Name: Herbed Persian Frittata
Total time: 35 min
Yield: 4
Ingredients: 1 large leek; 45 ml extra-virgin olive oil, divided; 4 large eggs; 5 ml baking powder; 5 ml ground fenugreek; 4.5 g kosher salt; 2.5 ml ground turmeric; 360 ml finely chopped fresh parsley; 240 ml finely chopped fresh cilantro; 180 ml finely chopped fresh dill

A delightful Persian frittata packed with fresh herbs and a touch of turmeric, making it a flavorful and unforgettable dish.

35 min

easy

203kcal

calories

carbohydrates

16g

fat

fiber

protein

581mg

sodium

sugar

Lunch Appetizer Persian Middle Eastern

Ingredients

1 large leek

45 ml extra-virgin olive oil, divided

4 large eggs

5 ml baking powder

5 ml ground fenugreek

4.5 g kosher salt

2.5 ml ground turmeric

360 ml finely chopped fresh parsley

240 ml finely chopped fresh cilantro

180 ml finely chopped fresh dill

Directions

Step 1

Cut the leek in half lengthwise, then thinly slice it crosswise.

Step 2

In a 25-cm nonstick, ovenproof skillet, heat 15 ml of olive oil over medium heat. Add the leek and cook, stirring occasionally, until softened and cooked through, about 8-10 minutes. Remove from heat.

Step 3

Preheat the oven's broiler and position the rack in the upper third position.

Step 4

In a large bowl, whisk the eggs. Add the baking powder, fenugreek, salt, and turmeric. Whisk until well combined. Fold in the parsley, cilantro, dill, and leeks. Gently stir to combine; the mixture will be mostly herbs, with just enough egg for moisture.

Step 5

Heat the remaining 30 ml of olive oil in the same skillet over medium heat. Add the herb mixture and spread it evenly in the skillet, smoothing the top. Cover and cook, undisturbed, until the bottom and edges are just set, about 8 minutes.

Step 6

Uncover and cook under the preheated broiler until the top and middle are cooked through, 1 to 2 minutes.