22nd Mar 2022


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) 


  1. 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.) 

  2. 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.  

  3. 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.  

  4. 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.  


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