This quick and healthy Persian Herb Frittata is so easy to make and can be made from fresh herbs from the garden.
Have this vegetarian meal for brunch or enjoy hot or cold for a nutritious lunch
You will need an iron skillet
- 4 tbs olive oil (EVOO)
- 1 shallot
- 1 leek
- 5 large free range or pastured eggs
- 1 cup chopped coriander leaves and green stem
- 1 ½ cups chopped, fresh dill
- 1 cup chopped parsley
- Salt & pepper to taste
- 3/4 cup crumbled goat feta or 1/2 cup Persian feta
Chop leek and shallot and sauté in 2 tablespoons of olive oil until transparent. Remove onto plate. Let skillet cool and wipe clean.
Whisk eggs, salt & pepper together and add cooked onion mixture and chopped herbs. Heat skillet with 2 tablespoons of olive oil and add mixture. Top with feta, cover and cook on medium heat until bottom is cooked. Remove from stove and place in oven on grill setting until top of frittata is set. Remove from oven and let cool.