Herby Persian Frittata
10m
prep time
20m
total time
Easy
level
12
ingredients
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Power up your lunchbreak with this healthy frittata made with eggs, herbs, spring onions, walnuts and feta. It'll be on the table in just 20 minutes
Method
Based on 2 servings, adjust as needed.
Step 1
Heat grill to high. Whisk the eggs together in a large bowl, add the baking powder and turmeric, then season with salt and pepper. Stir in most of the herbs, then add the spring onions, currants and walnuts.
Step 2
Drizzle the oil into a small ovenproof, non-stick frying pan over a medium heat. Pour in the herby egg mixture and cook for 8-10 mins until the egg is nearly set, then put the frittata under the grill for a final minute until cooked through. Sprinkle over the remaining herbs and the crumbled feta to serve.
- Ingredients
- Based on 2 servings
-
0.25 tsp Turmeric 1 x Sainsbury's Turmeric 48g -
4 Spring Onions, thinly sliced 1 x Sainsbury's Spring Onions Bunch 100g -
1 tbsp Toasted Walnuts, roughly chopped 1 x Sainsbury's Walnuts, Pieces 200g -
15g Coriander, roughly chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g -
1 tbsp Olive Oil 1 x Sainsbury's Olive Oil 500ml -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
1 tbsp Currants 1 x Sainsbury's Currants 500g -
15g Parsley, roughly chopped 1 x Sainsbury's Fresh Packed Flat Leaf Parsley 30g -
15g Dill, roughly chopped 1 x Sainsbury's Bunched Dill 20g -
4 Eggs 1 x Sainsbury's British Free Range Eggs Medium x6 -
30g Feta, crumbled 1 x Sainsbury's Greek Feta Cheese 200g -
0.5 tsp Baking Powder 1 x Sainsbury's Baking Powder 160g
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