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  • Adriano dos Santos

Persian Herb and Leek Frittata


2 tbsp Avocado oil

1 medium White onion (finely chopped)

1 medium leek(s) Leek (white and pale-green parts only, finely chopped)

5 large egg Egg

1 1/2 tsp Salt

1 tsp Baking powder

1 tsp Black pepper (freshly ground)

1 tsp Turmeric, powder

1 1/2 cup Cilantro (coriander) (finely chopped)

1 1/2 cup Dill, fresh (finely chopped)

1 1/2 cup Parsley, fresh (finely chopped)

1 tbsp Fenugreek leaves (dried)

3 tbsp Avocado oil

Instructions 1. Preheat broiler to 350F degrees. Heat avocado oil in a large skillet over medium heat.

2. 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.

3. 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.)

4. Heat remaining avocado oil in reserved skillet over medium. Pour in egg mixture; spread evenly across the pan with a spatula. Cover and cook frittata until bottom is just set, 8–10 minutes depending on thickness. 5. 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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