Persian herb frittata

Inspired by Sabrina Ghayour; home to simple, vibrant and flavourful fuss-free recipes with an emphasis on Persian and Middle Eastern flavours and delicious ingredients and techniques from around the world.

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Serves 4.

40g walnut pieces
8 x medium free-range eggs
80g Greek yoghurt
4g sea salt
2g ground black pepper
20g olive oil
80g spring onions, peeled, finely sliced
2g ground turmeric
16g fresh parsley, finely chopped
16g fresh coriander, finely chopped
16g fresh dill, finely chopped
16g fresh chives, finely chopped

Adults need around 2000Kcal/8400kJ a day
Typical values per portion: Energy 1289kJ/308Kcal

  1. Preheat oven to 180°C.

  2. Lightly toast the walnuts in the oven for 3-4 min. Leave to cool.

  3. Crack the eggs into a bowl, mix well with the yoghurt and season with salt and pepper.

  4. In a large frying pan add oil and fry off the spring onions for 2 mins, add the turmeric, cook again for 2 minutes then finally add all the herbs and some seasoning.

  5. Add the egg mix to the pan and leave for 2 mins for the egg to start to cook on the bottom. Scatter in the walnuts and place the oven.

  6. Cook for 20 mins. Make sure the core temperature reaches 75°C with the middle cooked through.

  7. Remove from the oven and allow to rest for a couple of minutes before turning out onto a plate or board.