PERSIAN HERB FRITTATA
This beautiful, verdant Persian-style frittata is made from a recipe that at first glance looks ridiculous. It's not the list of ingredients, which sound fresh and lovely with heaps of parsley, cilantro, scallions and lettuce. It's the last line, Step No. 4, which calls for cooking one side of the frittata 40 minutes, then flipping it over, and cooking the other side 40 more minutes. In the interminable 80 minutes that it cooks, several things happen. The vegetables give up their moisture, the frittata shrinks in height by two-thirds, and the outside becomes a slightly crisp, dark, golden brown - without burning.
Provided by Elaine Louie
Categories brunch, dinner, lunch, side dish
Time 2h
Yield 4 large appetizers
Number Of Ingredients 11
Steps:
- In a small bowl, soak the barberries in cold water for 20 minutes. Using a sharp knife, finely chop the parsley, cilantro, scallions and romaine lettuce; combine in a large mixing bowl.
- In a medium mixing bowl, combine eggs, salt and pepper. Whisk just until frothy. Drain the barberries, making sure to discard any small stones.
- Place an 11-inch skillet over medium heat. Add 1/4 cup and 2 tablespoons of the olive oil, and heat until shimmering. Add the beaten eggs, barberries and walnuts to the chopped greens. Mix well, and pour into skillet, spreading it evenly. Cover the pan, and cook until set, about 10 minutes.
- Uncover skillet and divide the frittata into four wedges, separating them from one another slightly so that the liquid from the frittata can evaporate. Reduce the heat to low, and cook uncovered until the underside is browned, about 40 minutes.
- Turn the frittata over, one wedge at a time. Drizzle remaining 2 tablespoons olive oil inside the edge of the skillet and between each wedge. Continue to cook uncovered until the underside is browned and the frittata is compact and crisp on both sides, an additional 40 minutes. Serve hot or at room temperature, with yogurt on the side, if desired.
Nutrition Facts : @context http, Calories 476, UnsaturatedFat 34 grams, Carbohydrate 19 grams, Fat 42 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 6 grams, Sodium 470 milligrams, Sugar 11 grams, TransFat 0 grams
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Chukwurah Favour
[email protected]This frittata is a great make-ahead breakfast or lunch. It's also perfect for picnics and potlucks.
Md Sabit
[email protected]I love the versatility of this recipe. You can add any herbs or spices that you like. I've even added some chopped vegetables.
Zahid Pathan
[email protected]This Persian herb frittata is a great way to start your day. It's light, flavorful, and packed with protein.
Aimee Rees
[email protected]I followed the recipe exactly and my frittata turned out perfectly. It was golden brown and fluffy on the inside.
Md Omid
[email protected]This frittata is so flavorful and satisfying. I love that it's packed with healthy herbs and spices.
Peer bux Raaz
[email protected]I've made this frittata several times now and it's always a winner. It's a great way to use up leftover herbs.
Kavin Jacob
[email protected]I made this frittata for a brunch party and it was a huge success! Everyone raved about how delicious it was.
Felita Williams
[email protected]This frittata was a hit with my family! Even my picky kids loved it. I served it with a side of fruit and yogurt, and it was a perfect breakfast.
Zahid Lucas Bonilla
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this frittata without any problems. It turned out perfectly!
Romeo Gamer
[email protected]This Persian herb frittata was a delightful surprise! The combination of herbs and spices gave it a unique and flavorful taste. The texture was light and fluffy, and the herbs added a pop of color and freshness. I will definitely be making this again