| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 275 | 21g | 5g | 9g |
| sugars | fibre | protein | salt |
| 5g | 2g | 12g | 0.42g |
Why I Love Iranian Herb Frittata with Vegetables
I absolutely cherish creating something special with a recipe that not only tingles taste buds but also introduces an essence of a place far and exotic. Today, I bring to you a distinctive dish from the heart of Iran, an enticing Herb Frittata with Vegetables. This particular concoction is a delightful blend of fresh herbs and vegetables, with a foundation of lovingly whisked eggs and a drizzle of heart-healthy olive oil. Despite being born and raised in the South, I’ve always had a passion for exploring diverse cuisines around the world, and this Iranian dish perfectly embodies that passion.
A Frittata Full of Flavors
Bursting with fresh ingredients such as zucchinis, bell peppers, spinach, and an assortment of delightful herbs, this frittata is a true testament to the diversity and vibrancy of Persian cuisine. Reminiscent of the wave of flavors and textures I cherish in my Southern cooking – just think biscuits richly imbued with different ingredients or fried chicken with layers of taste – but translated into a lighter, healthier dish. The eggs bind everything together, while the beautiful melody of parsley, dill, cilantro, and chives infuse the entire frittata with a wonderfully gentle but distinctive aroma. Here’s an image to feast your eyes on while your mouth water.
The Secret Ingredient? Love.
Essentially, the Herb Frittata with Vegetables comes with its character, a dioecious balance of earthy and fresh. But it’s the love and patience put into refining it that makes this frittata much more than just an assembly of ingredients. Like the way I surf, the journey matters as much as the destination. Just as each wave is unique, every frittata comes out slightly different, each one imprinting its unique combination of flavors and memories. Top it off with crumbled feta if you want an added creamy tang.
A special nod to chef Homa at PersianMama, who inspired me to venture into Persian cuisine and explore these vibrant flavors rooted in tradition. Her passion and respect for the cuisine mirror my own feelings for Southern food and pulled me irresistibly toward recreating this delicacy.
I hope you enjoy cooking and devouring this Persian delight as much as I have. Remember, it’s not just about relishing the end product, but also about appreciating the versatile, bright flavors and the process of creating something beautiful and delicious.
What You’ll Need
- 6 large eggs
- 1/3 cup olive oil
- 2 cloves garlic, minced
- 1 large onion, finely chopped
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 2 medium zucchinis, diced
- 1 cup fresh spinach, chopped
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh dill, finely chopped
- 1/2 cup fresh cilantro, finely chopped
- 1/2 cup fresh chives, finely chopped
- 1/2 teaspoon turmeric
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup feta cheese, crumbled (optional)
Method
Step One
Whisk together the eggs, parsley, dill, cilantro, chives, turmeric, salt, and pepper in a large bowl. Set aside.
Step Two
Heat the olive oil in a large, oven-safe frying pan over medium heat. When the oil is hot, add the minced garlic and chopped onions, cooking until the onions have softened and the garlic is fragrant.
Step Three
Add the diced red and yellow bell peppers to the pan, cooking until they just start to soften – this should take around 3-4 minutes. Next, add the zucchini and spinach to the pan, cooking until the spinach is wilted and the zucchini is softened.
Step Four
Reduce the heat to low and pour the egg mixture over the vegetables in the pan, ensuring it is evenly dispersed. If you’re using feta cheese, sprinkle it over the top of the frittata now.
Step Five
Cover the pan and let cook on low heat for about 10 minutes until the edges of the frittata are set and the center is slightly jiggly.
Step Six
Preheat your oven’s broiler. Uncover the pan and place it in the oven, cooking until the top is set and lightly browned. This should take around 3-5 minutes. Be sure to watch it closely to prevent burning.
Step Seven
Remove the frittata from the oven and let it cool in the pan for a few minutes before cutting into slices and serving. Enjoy your Herb Frittata with Vegetables!
