Discover the wonders of herbs with dishes that feature bunches of aromatic greens like this frittata loaded with herbaceous parsley, coriander, dill and spring onions
| Created by | Spinneys |
| Prep time | 20 minutes |
| Cook time | 15 minutes |
| Serves | 8 |
| Cuisine | Italian |
| Diet | Vegetarian |
| Preparation | Moderate |
| Calories | 164 |
| Fat | 12.6g |
| Saturates | 2g |
| Protein | 7.8g |
| Carbs | 8.3g |
| Sugars | 1.4g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFFinely chop the leek and spring onions. Chop the walnuts.
Heat 2 tbsp of the oil in a large cast-iron pan placed over a medium-high heat. Add the leek and spring onions and allow to soften.
Roughly chop the herbs and spinach, add to the pan and continue cooking for 2 minutes while stirring. In a bowl, whisk together the eggs, turmeric, salt and pepper.
Add the herb mixture, walnuts and cranberries (or barberries), if using.
Return the frittata mixture to the skillet and cook over a low heat until the sides start to brown – approx. 5 minutes.
Preheat the grill of the oven to its highest setting.
Place the pan under the grill and continue to cook until set – approx. 5 minutes.
Remove from the heat and turn out on to a plate to serve.
