This Persian herb frittata is the perfect recipe to use up wilting greens in the fridge, including lettuce. Once cooked, the greens take on a milder flavour and the almond meal adds an extra boost of protein. Typically cooked in a skillet over a flame, this version is instead baked in a muffin tin or an oven proof dish works too. Enjoy any time of day with a dollop of cooling yoghurt on the side.
Serves: 4
Time: 30 mins
Equipment
MUFFIN TIN
BLENDER
Ingredients
HERB MIX
4 to 5 fistfuls of greens such as..
carrot tops
coriander
parsley
spinach
lettuce
chard
mustard greens
KUKU SABZI
herb mix
4 – 6 eggs
2 tbsp almond meal
½ tsp baking powder
olive oil
1 tsp ground turmeric optional
black pepper
½ tsp salt
Steps
Preheat the oven to 175° and grease the muffin tin with olive oil. Pulse the herbs in the blender until finely chopped. Add the eggs and remaining ingredients and pulse until well combined. If using an immersion/stick blender then chop the herbs finely with a knife before you blend together with the eggs. Divide the mixture evenly in the tin and bake until puffed (about 20 minutes). Cool slightly before removing from the tin.
STORAGE:
AIRTIGHT CONTAINER IN THE FRIDGE (2 DAYS)