Hi! Here to provide you with a changeup from your classic omelette or frittata recipe. So…my boyfriend’s mom is Persian, and we try to cook Persian food or “Persian inspired” food pretty regularly. The first time my boyfriend made this for me I just…couldn’t. While I was writing this post he actually looked over at me and asked “Sooooo are you gonna give me a shoutout or what?!” and so here is his shoutout :). Keep scrolling for this amazing Persian inspired turmeric and herb frittata.
Serves: 2
Ingredients:
1/2 red onion, diced
4 radishes, diced
2/3 cup parsley, loosely chopped
2/3 cup cilantro, loosely chopped
1/3 cup mint, loosely chopped
3 bunches green onion, or 1.5 cups finely sliced
1/4 cup fenugreek (see notes)
1 cup paneer (see notes), or feta, goat, or queso fresco
5 whole eggs
2 tbsp unsalted butter
2-3 tbsp vegetable or olive oil, or enough to cover bottom of pan
1.5 tsp salt
2 tsp turmeric
1.5 tsp pepper
Notes:
- Fenugreek is a Middle Eastern herb that we use when we make Persian food (my bf is half Persian!). It’s essential to this dish and you can easily and quickly buy some here.
- Paneer is a fresh cheese that we use for several Persian dishes. It’s very difficult to find, we’ve only it in specialty markets and in Canada lol. You can easily sub in feta, goat, or even queso fresco!
Instructions:
1. In a bowl, whisk together eggs, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp turmeric and set aside. If you want fluffier eggs, you can add 1/2 cup of cream or milk and whisk together.
2. Turn oven on broil – you’ll need to broil later. Duh…
3. In a medium sized pan or 10″ cast iron skillet, put 3 tsbp of oil in, or enough to cover the bottom of the pan. Turn on medium heat.
4. Put in the red onion, green onion, and radishes. Season with 1/2 tsp of salt, 1/2 tsp of pepper, and 1 tsp of turmeric. You can add more turmeric if you’d like, hence why this recipe is called turmeric and herb frittata. Make sure everything is evenly coated by stirring.
5. Keep stirring and don’t let anything burn, just cook everything down for about 5 minutes.
6. Once everything is cooked down, throw in the herbs – parsley, cilantro, mint. Season with 1/2 tsp of salt, 1/2 tsp of pepper, and 1/2 tsp of turmeric.
7. Continue to cook for about 3-4 minutes, then turn heat down to low.
8. Throw in the fenugreek, stir for a minute or two.
9. Throw in the butter and stir until butter melts into everything else.
10. Once butter is melted, throw in the egg mixture and spread it even throughout the pan. Let cook on low heat for about 6-8 minutes.
11. When outer rim is crisp but middle still isn’t quite fully cooked, cover evenly in cheese and put the entire pan in the oven.
12. Let it broil for about 7-9 minutes, or until egg is cooked on top.
13. It’s optional to serve with pita and fresh herbs (cilantro, parsley, mint), but usually we do that and YUM.
ENJOY!
Did you try this turmeric and herb frittata?! Let me know in the comments! And make sure to check out some more food inspo here. What’s your favorite way to cook eggs? Mine is definitely in any omelette, frittata, or hash situation. Or runny eggs on toast. Or really a lot of different ways. Ok that’s all for now! Bye friends 🙂