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Herb and Leek Frittata

Herb and Leek Frittata

Herb and Leek Frittata
 
Prep time
Cook time
Total time
 
Author:
Cuisine: Persian
Serves: 8
Ingredients
  • 4 tablespoons vegetable oil, divided
  • 1 medium onion, finely chopped
  • 1 medium leek, white and pale-green parts only, finely chopped
  • 5 large eggs
  • 1 teaspoons salt
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon ground turmeric
  • 2 bunches or 1½ cups finely chopped cilantro
  • 2 bunches or 1½ cups finely chopped dill
  • 2 bunches or 1½ cups finely chopped parsley
  • 2 tablespoon dried fenugreek leaves
Instructions
  1. Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
  2. Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
  3. Heat broiler. Heat remaining oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

 

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