Herby Persian frittata

• eggs↗3
• baking powder↗½ tsp tsp
• turmeric↗¼ tsp tsp
• coriander1 small pack of

  and parsley, roughly chopped

• dill↗½ small pack

  roughly chopped

• spring onions↗4

  thinly sliced

• currants↗1 tbsp tbsp

  or barberries, if you can find them

• toasted walnuts↗1 tbsp tbsp

  (optional), roughly chopped

• cold pressed rapeseed oil↗1 tbsp tbsp
• feta↗30g g

  crumbled

Step-by-step instructions

1. 1

   Heat grill to high. Whisk the eggs together in a large bowl, add the baking powder and turmeric, then season with salt and pepper. Stir in most of the herbs, then add the spring onions, currants and walnuts.

2. 2

   Drizzle the oil into a small ovenproof, non-stick frying pan over a medium heat. Pour in the herby egg mixture and cook for 8-10 mins until the egg is nearly set, then put the frittata under the grill for a final minute until cooked through. Sprinkle over the remaining herbs and the crumbled feta to serve.