Omelettes and Fritattas

Persian Frittata

Ingredients:

2 tbsp (25 mL) olive oil, divided

1 leek, thinly sliced

2 large shallots, thinly sliced

6 eggs

½ tsp (2 mL) salt

1 tsp pepper

½ tsp (2 mL) turmeric

¼ tsp (1 mL) cardamom

¼ tsp (1 mL) cumin

1 tbsp (15 mL) flour

2 tbsp (25 mL) chopped fresh parsley

2 tbsp (25 mL) chopped fresh dill

2 tbsp (25 mL) chopped fresh mint

2 tbsp (25 mL) chopped fresh chives

Instructions: 

Preheat oven to 400°F (205°C). Heat olive oil in large non-stick frying pan, set over medium heat. Add sliced leek and shallot and cook just until softened, about 3 minutes. Set aside. In large bowl, beat eggs with the spices and flour. Mix in the herbs. Pour egg mixture over leeks and shallots and rotate pan to spread liquid evenly. Cook for 2-3 minutes, over medium heat, until edges start to set. Place pan in oven for 5 minutes until mixture is cooked through*.

*If fry pan does not have oven-proof handle, wrap handle in tin foil.

Makes 4 – 6 servings

Nutrients per serving:

Calories: 133.3

Carbohydrate: 5.6g

Protein: 7.0g

Fat: 9.3g

Sodium: 229.6mg

Fibre: 0.9g