Green Herby Frittata

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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.

Barberries are traditionally used in this dish, if you can get hold of them then feel free to try! I’ve used cranberries which also have a nice tartness and are easily available.

1 Large Onion
60g Parsley
60g Coriander
30g Chives
200g Spinach
½ Tsp Ground Cumin
½ Tsp Ground Coriander
½ Tsp Turmeric
½ Tsp Cinnamon
4 Eggs
3 Tbsp Self Raising Flour
2 Tbsp Dried Cranberries
50g Pistachios
30g Butter
250g Greek Yoghurt
Olive Oil