Coriander and Feta Frittata

Protein from the eggs, fibre from heaps of herbs and flavour from the Feta cheese and spices, this humble yet delicious herb and feta frittata, served with a creamy tahini yoghurt, is naturally gluten-free and keto-friendly. It makes a nutritious and healthy dinner and you'll have enough for the lunch the next day.

	To Serve
3 tbsp Ghee (or olive oil) 1 Onion, peeled and finely sliced 3 Spring onions, chopped 1 Garlic clove, chopped 8 Large eggs 5 Cardamom pods, seeds crushed 2 tsp Ground cumin 1/2 tsp Ground turmeric 50 g Cilantro leaves, finely chopped 25 g Flat parsley leaves, finely chopped 10 g Dill, finely chopped 100 g Feta, crumbled Sea salt and freshly milled black pepper	75 g Greek yoghurt 2 tbsp Tahini, stirred Juice of 1/2 lemon 50 g Pomegranate seeds (optional)

Preheat the oven to 180C/350F. Heat 1 tablespoon of the ghee or olive oil in a large frying pan and fry the onion and spring onion over a low to medium heat for 5 minutes, or until soft but not coloured. Add the garlic and continue to cook for a further minute. Remove from the heat and leave to cool.
Whisk the eggs and the spices together, then add the chopped herbs, the onion mixture and crumbled feta. Season well and whisk so everything is combined.
Heat the remaining 2 tablespoons of ghee or olive oil in an ovenproof frying pan. Pour in the egg mixture and cook on a low to medium heat for 5 minutes, or until the bottom has started to set. Place in the middle of hot oven and bake for 20-25 minutes or until golden and puffed.
To serve, whisk the yoghurt, tahini and lemon juice together. Let down with water until it’s thin enough to drizzle over the top of the frittata. Scatter with pomegranate seeds and extra herbs.

21 comments:

DEZMOND 18/8/24 13:18: Fritatas are such a comfort food
Anonymous 18/8/24 13:36: The combination of flavors sounds fabulous. And, as usual, I love the quote.
Tom 18/8/24 13:44: ...Angie, another colorful treat!
My name is Erika. 18/8/24 14:25: This looks really yummy. Especially since it's breakfast time for me. :) Happy new week Angie.
LoveT. 18/8/24 16:07: I love coriander and feta. Great recipe.
eileeninmd 18/8/24 17:02: Hello,
Your frittata looks delicious! Have a great day and happy week ahead.
Brian's Home Blog 18/8/24 18:23: Very fancy and it looks great!
Rainbow Evening 18/8/24 19:54: I like Fritatas..... yummy
Christine 18/8/24 21:27: Looks so good
MELODY JACOB 18/8/24 21:57: This herb and feta frittata sounds like the perfect blend of flavors and textures! The creamy tahini yogurt drizzle and pop of pomegranate seeds take it to another level—definitely something I’ll try soon. Wishing you a beautiful week ahead! Check out my new style post: https://www.melodyjacob.com/2024/08/uoozee-church-outfit-review.html
Cooking Julia 18/8/24 23:11: This frittata is original and looks good with all these herbs inside.
Citu 19/8/24 02:04: Gracias por la receta. Me gusta el cilandro. Te mando un beso.
Mbul Kecil 19/8/24 03:49: Frittata looks fancy...it's nice for dinner...yummy^^
Sherry's Pickings 19/8/24 06:19: I love me a frittata! and this looks wonderful angie.
Margaret D 19/8/24 09:35: That does look great Angie.
Tandy | Lavender and Lime (http://tandysinclair.com) 19/8/24 10:59: I think the pomegranate seeds makes this! It looks like my ideal lunch :)
David M. Gascoigne, 19/8/24 12:10: Bring it on!
Judee 19/8/24 15:07: Angie, that is one beautiful looking frittata! I love all the seasonings including the Cardamom which I would never think to use in this type of recipe. Sounds delicious.
Bill 19/8/24 17:12: Looks great!
Anonymous 20/8/24 11:47: I’ve never seen such a pretty frittata! I love feta with eggs so much.
tigerfish 21/8/24 02:28: The simple use of herbs and feta cheese brings so much delicious flavors to the frittata.