Coriander and Feta Frittata

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

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)

1. 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.
2. 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.
3. 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.
4. 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.

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com