Persian Herb and Leek Frittata
| 12 | 22 | 144 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 12 min | 8 |
Best way to use up alll the fresh herbs. Highly alkaline with a complete protein to satisfy cravings.
Ingredients
| 5 tbsp | Vegetable oil |
| 1 medium | Yellow onion (finely chopped) |
| 1 medium leek(s) | Leek (white and pale-green parts only, finely chopped) |
| 5 large | Egg |
| 1 1/2 tsp | Salt (kosher) |
| 1 tsp | Baking powder |
| 1 tsp | Black pepper (freshly ground) |
| 1/2 tsp | Turmeric, ground (ground) |
| 1 1/2 cup | Cilantro (coriander) (finely chopped) |
| 1 1/2 cup | Dill, fresh (finely chopped) |
| 1 1/2 cup | Parsley, fresh (finely chopped) |
| 1 tbsp | Fenugreek leaves (dried) |
Instructions
- Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
- Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
- Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.
Nutrition Facts
Per Portion
Calories
144
Calories from fat
109
Calories from saturated fat
19.8
Total Fat
12.1 g
Saturated Fat
2.2 g
Trans Fat
0.1 g
Polyunsaturated Fat
5.4 g
Monounsaturated Fat
3.6 g
Cholesterol
135 mg
Sodium
499 mg
Potassium
243 mg
Total Carbohydrate
4.5 g
Dietary Fiber
1.0 g
Sugars
1.3 g
Protein
4.9 g
Dietary servings
Per Portion
| Meat Alternative | 0.4 |
| Vegetables | 1.1 |
Energy sources
Share this:
