Persian Herb Fritatta

Ah, spring. I’m such a fan of the incredible produce that we’ve missed out on over the cold months that I inevitably buy too much of all of it and find myself looking for ways to use up all the excess. My eyes have always been bigger than my stomach.

Luckily, around this time last year, I heard about an incredible spring recipe that uses an inordinate amount of fresh herbs and I suppose I catalogued that somewhere in my brain, because when the time came, I already knew what I wanted to try to make.

I first saw the recipe for this fritatta on Bon Appetit’s website and thought it was a perfect mix of herbs and spices for a light snack with tea or for lunch with a garden salad. Also, it warms up beautifully for those quick lunches in a pinch of time.

The original recipe calls for cilantro, dill, and parsley, but I subbed for what I had on hand, and I encourage you to do the same! I used dill, mint, spring onions, and parsley– some of which came from my own garden.

These herbs have incredible health benefits (click on the links above to learn more) and incorporating fresh greens and herbs in your everyday diet have have incredible effects on the body. Plus, they don’t have to be cost-restrictive by planting your own. More to come on that in the future!

This dish also has coriander seeds and tumeric, two of health food’s superstars as of late. Everyone seems to have these amazing spices on their health radar and for good reason! From decreasing the amount of inflammation in the body to having incredible skin and hair benefits, these nutrient-dense spices are a must for your health foods cabinet. I find that shopping at your local international markets and buying the spices or herbs there are sometimes the best way to save some money. These markets are also usually run by families that have vast knowledge in the region that these plants originally come from and just talking to them can give you valuable insights to your purchase.

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Begin making this wonderful dish by preheating the oven to 350 degrees Fahrenheit. Wash and chop all of the spring herbs. Also wash and chop 1 whole leek, leaving out the tough green part. (Set it aside to use in a vegetable or chicken stock.) Chop a medium sized onion. Melt two tablespoons of ghee or olive oil into a 6 inch cast iron skillet and add the leek and onion. Keep the mixture moving and on low heat to prevent browning, about 10 minutes. Transfer mixture to a bowl and let cool.

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In a separate bowl, mix together 5 eggs, a teaspoon of baking powder, a teaspoon of salt, a half teaspoon pepper, a teaspoon of coriander seeds, a teaspoon of turmeric, a clove of garlic, a pinch of cayenne, and a half teaspoon of cumin. Add the leek and onion and the chopped herbs and mix well. (The mixture will be thick.)

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Add another two tablespoons of ghee or olive oil to the skillet. Spread frittata mixture into the pan.

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Bake uncovered for 35-40 minutes. Invert onto a platter and cut into wedges. Enjoy the bounty of the season and may you enjoy all the health benefits of it!

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Persian Herb Frittata

small bunches of dill, mint, spring onions, and parsley, washed and chopped
1 leek, chopped (white and light green parts only)
1 medium-sized onion, chopped
4 tablespoons ghee or olive oil, divided
5 eggs
1 teaspoon baking powder
1 teaspoon of salt
1/2 teaspoon pepper
1 teaspoon coriander seeds
1 teaspoon of turmeric
1 clove garlic, chopped
1 pinch cayenne
1/2 teaspoon cumin

Preheat the oven to 350 degrees Fahrenheit. Melt two tablespoons of ghee or olive oil into a 6 inch cast iron skillet and add the leek and onion. Keep the mixture moving and on low heat to prevent browning, about 10 minutes. Transfer mixture to a bowl and let cool.

In a separate bowl, mix together eggs, baking powder, salt, pepper, coriander seeds, turmeric, garlic, cayenne, and cumin. Add the leek and onion and the chopped herbs and mix well. (The mixture will be thick.)

Add another two tablespoons of ghee or olive oil to the skillet. Spread frittata mixture into the pan. Bake uncovered for 35-40 minutes, until deeply browned. Invert onto a platter and cut into wedges.

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