Coriander & feta frittata
Serves 4 | prep 20 mins | total time
- 3 tbsp rapeseed oil
- 1 onion, finely sliced
- 1 leek, shredded
- 1 garlic clove, sliced
- 8 large eggs
- 5 cardamom pods, seeds crushed
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 50g coriander, leaves finely chopped
- 25g parsley, leaves finely chopped
- 10g dill, finely chopped
- 100g feta, crumbled - use vegetarian cheese if required
- 75g Greek yogurt
- 2 tbsp tahini, stirred
- juice of ½ lemon
- 50g pomegranate seeds (optional)
Keeps in the fridge for up to 2 days. Best served at room temperature.
- Heat 1 tablespoon of the oil in a large frying pan and fry the onion and leek over a low to medium heat for 6-8 minutes, or until soft but not coloured. Add the garlic and continue to cook for a further minute. Remove from the heat and leave to cool.
- Preheat the grill to medium. Whisk the eggs and the spices together, then add the chopped herbs, the onion and leek mixture and feta. Season well and whisk so everything is combined – it should look nice and green.
- Heat the remaining 2 tablespoons of oil in a large skillet or ovenproof frying pan. Pour in the egg mixture and cook on a low to medium heat for 8-10 minutes, or until the bottom has started to set. Place under the grill for 1-2 minutes to finish cooking the top. Remove from the heat and leave to cool slightly in the pan before turning out.
- To serve, whisk the yogurt, tahini and lemon juice together. Let down with water until it’s thin enough to drizzle over the top of the frittata. Scatter with pomegranate seeds and extra herbs if using.