- 200g flat leaf parsley
- 200g fresh coriander
- 40g dill
- 60g chives
- 2 bunches of spring onions
- 3 tbsp olive oil
- 2 tbsp tumeric
- 8 free range eggs
- 2 tbsp buckwheat flour
- 3 tbsp Glenisk Greek High Protein Natural yogurt
- 3 tsp baking powder
- 1 tbsp sea salt
- 1 tbsp black pepper
- 3 heaped tbsp dried berries
- 100g chopped walnuts
Well aren't you fancy, cooking up a frittata for your dinner tonight?
Let's get down to it, what exactly is a frittata? Frittata is a super yummy, egg-based dish, which is similar to an omelette or crustless quiche. Say no more – we're sold! Traditionally an Italian dish, this version from Tang puts a Middle Eastern slant on an old classic.
This is one of those dishes that you can experiment with with different ingredients, but this one just oozes health and tastiness - sold!
Heat the olive oil in a pan and gently fry the chopped herbs, spring onions and tumeric until soft. Once cooked, leave them aside to cool.
In another bowl whisk the eggs and add in the flour, yogurt, baking powder, salt and pepper. Mix well.
Gradually add the cooled herb mixture into the egg mixture, stirring continuously.
Stir in the dried berries and walnut pieces.
Pour mixture into a lined baking tray and bake for 35-40 minutes at 180°C.
Before removing from the oven, test to make sure the inside has cooked through. Insert a skewer into the centre of the frittata. If it comes out clean with nothing sticking, it’s ready.
Once cooked, top with rocket and serve with a dollop of fresh tzatziki.
Cut yourself a large slice and enjoy!
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