22nd Mar 2022
INGREDIENTS
Serves 6-8
Roughly 90g each of coriander, parsley, and dill
5 eggs
1 onion, finely chopped
1 leek, finely chopped
½ tsp turmeric
1 tsp salt
1 tsp black pepper
1 tsp baking powder
75g walnuts, finely chopped (optional)
2 tbsp barberries (optional – find these in a local ethnic supermarket)
Method
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Sautee the onions and leeks in a large frying pan over a medium heat. In the meantime, finely chop the herbs with a large, sharp knife. (NB don’t use a food processor as this will cause the herbs to become wet.)
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Whisk the eggs together in a bowl and add to the herbs. Add the remaining ingredients, including the onions and leeks. Stir to combine - the mixture will be quite thick and not as eggy as a normal frittata.
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Give the frying pan a wipe, add 2-3 tbsp oil and return to a medium heat. Pour the mixture into the pan and spread to evenly coat the base.
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Cook the frittata for around 10 mins, until the sides are crisping up and the middle doesn’t wobble. Then, transfer to a grill until the top is lightly browned.
