Herby Persian Frittata

by BBC Good Food

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
  • 15g Coriander, roughly chopped 1x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 0.25 tsp Turmeric 1x Sainsbury's Turmeric 48g
  • 4 Spring Onions, thinly sliced 1x Sainsbury's Spring Onions Bunch 100g
  • 1 tbsp Toasted Walnuts, roughly chopped 1x Sainsbury's Walnuts, Pieces 200g
  • 30g Feta, crumbled 1x Sainsbury's Greek Feta Cheese 200g
  • 0.5 tsp Baking Powder 1x Sainsbury's Baking Powder 160g
  • 1 tbsp Currants 1x Sainsbury's Currants 500g
  • 15g Parsley, roughly chopped 1x Sainsbury's Fresh Packed Flat Leaf Parsley 30g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
  • 15g Dill, roughly chopped 1x Sainsbury's Bunched Dill 20g
  • 1 tbsp Olive Oil 1x Sainsbury's Olive Oil 500ml
  • 4 Eggs 1x Sainsbury's British Free Range Eggs Medium x6
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