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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Jessdel Dela Cruz
[email protected]This frittata is a great way to use up leftover herbs. It's also a great make-ahead dish for busy weeknights.
Psychic Love
[email protected]Overall, this Persian herb frittata was a delicious and easy-to-make dish. I would definitely recommend it to others.
Nancy Voth
[email protected]This frittata was a bit too dry for my taste. I think I would add more milk or cream next time.
Adnan Jalil
[email protected]I found this frittata to be a bit bland. I think I would add more herbs and spices next time.
Hd cd
[email protected]This frittata was a bit too oily for my taste. I think I would use less oil next time.
Michelle Allen
[email protected]I've made this frittata several times now, and it's always a hit. It's a great make-ahead dish, and it's perfect for a crowd.
sarita
[email protected]I made this frittata for my family for breakfast, and they all loved it. Even my picky kids ate it without complaint. It's a great way to get your kids to eat their veggies.
Ch Qamar Shahzad
[email protected]This frittata was a bit more work than I expected, but it was worth it. The flavor was incredible, and it was a beautiful dish to serve.
Tabatha Cechvala
[email protected]I'm always looking for new and interesting vegetarian recipes, and this Persian herb frittata fit the bill perfectly. It was so flavorful and satisfying, and it was a great way to use up some of the fresh herbs I had on hand.
waqar hashmi
[email protected]This frittata was a hit at my brunch party! Everyone loved the unique flavor and the beautiful presentation. I will definitely be making this again.
Adhar Mabek Goutdit
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this frittata without any problems. It turned out beautifully, and my family loved it.
temi rest
[email protected]This Persian herb frittata was an absolute delight! The herbs and spices gave it such a wonderful flavor, and the texture was perfect - fluffy and tender on the inside, with a crispy golden crust on the outside. I served it with a simple green salad