This is a take on kuku sabzi, a Persian dish which uses a lot of vibrant green herbs and is traditionally eaten in spring. Jordon x
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Serves
4
Onion
Parsley
Coriander
Chive
Spinach
Ground Cumin
Ground Coriander
Turmeric
Cinnamon
Egg
Self Raising Flour
Cranberry
Pistachio
Butter
Greek Yoghurt
Salt
Olive Oil
Serves
4
Onion
Parsley
Coriander
Chive
Spinach
Ground Cumin
Ground Coriander
Turmeric
Cinnamon
Egg
Self Raising Flour
Cranberry
Pistachio
Butter
Greek Yoghurt
Salt
Olive Oil
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Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Finely dice your onion and sweat in a large non-stick frying pan with about 3 tbsp of olive oil until soft but not brown for 4 to 5 mins.
Step 2.
While the onions are cooking, finely chop all of the fresh herbs and add to a large bowl.
Step 3.
Add the spinach to the onions along with a big pinch of salt.
Step 4.
Cook for a few mins until the spinach wilts completely.
Step 5.
Add the cooked onions and spinach to the bowl with the chopped herbs, then add the spices, eggs, flour, cranberries and pistachios. Mix well.
Step 6.
Preheat your grill to 180°C.
Step 7.
Place your pan back over a medium-low heat and add another 2 tbsp of olive oil and the butter. When the butter is foaming, add the frittata mix and flatten with the back of a spoon.
Step 8.
Allow to cook for about 5 mins, until you can see the edges setting and turning slightly darker.
Step 9.
Now place the pan under the grill for a few mins until the top has set.
Step 10.
Slide the frittata out onto a serving dish and drizzle with a little olive oil and a pinch of flaky salt.
Step 11.
Serve a warm slice along with a spoon of yoghurt.
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