Mixed Greens Frittata

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Preparation info

  • Serves

    4

    • Difficulty

      Medium

    • Ready in

      35 min

Appears in

The Jewelled Kitchen

The Jewelled Kitchen

By Bethany Kehdy

Published 2013

  • About

This recipe is loosely based on kookoo sabzi (“kookoo” implies the use of an egg and “sabzi” means mixed greens), which is the most popular of all the Persian kookoos. An abundant and almost frivolous mix of herbs and vegetables, it’s served during Nowruz, the Persian New Year festivities, and symbolizes new beginnings. Both the barberries and walnuts are optional, and are usually reserved for special occasions.


Ingredients

  • 1 tbsp dried barberries or cranberries (optional)
  • 2 tbsp finely chopped parsley leaves
  • 2 tbsp finely chopped coriander/cilantro leaves
  • 2 tbsp finely chopped tarragon leaves
  • 2 tbsp finely chopped dill leaves
  • 2 tbsp finely chopped chives
  • 8 eggs
  • 1 tsp baking powder
  • 1 tsp Advieh 2
  • 50 g/ oz/ tbsp salted butter, of which 15 g/½ oz/1 tbsp softened and diced
  • 1 tbsp chopped walnuts (optional)
  • 55 g/2 oz feta, crumbled
  • dried edible rose petals, crumbled (optional)
  • sea salt and freshly ground pepper

Method

  1. Put the barberries, if using, in a small bowl of water and leave to soak for 5 minutes, then drain. Use paper towels to pat out as much moisture as you can from the soaked barberries and the herbs.
  2. Whisk the eggs vigorously in a large bowl with the baking powder, advieh, softened butter, herbs, barberries and walnuts, if using, and season with salt and pepper.
  3. Melt the remaining butter in an ovenproof, non-stick frying pan over a high heat. When the butter begins to foam, pour in the egg and herb mixture and stir well, then reduce the heat and cook for 15 minutes until well risen and almost fully set on top. Sprinkle with the feta. Meanwhile, preheat the grill/broiler to high.
  4. Place the pan under the grill/broiler and grill/broil for about 5 minutes until golden on the top and just cooked.
  5. Transfer to a plate and sprinkle with dried rose petals, if you like. Serve immediately with warm flatbread, lime wedges and yogurt. Alternatively, leave the frittata to cool and enjoy as a light snack with a simple salad.

To Serve

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