Persian style courgette and herb frittata
https://www.coop.co.uk/recipes/persian-style-courgette-and-herb-frittata
Traditionally called kuku sabzi, our version of this easy frittata is great for using up whichever herbs you have in the fridge.
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Feeds
4
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Ready in
35 minutes
Each serving contains
% of adult’s reference intake | Carbohydrates per serving : 2g
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Ingredients
- 1 tbsp Co-op olive oil
- 2 courgettes, diced
- 4 spring onions, chopped
- ½ x 25g pack flat leaf parsley, large stalks discarded
- 25g pack dill, large stalks discarded
- 25g pack coriander, large stalks discarded
- ¼ x 25g pack mint, leaves only
- 5 large Co-op British free range eggs, beaten
- 40g Co-op walnuts, toasted and chopped
- 40g Co-op Greek Feta cheese, crumbled
Method
- Preheat the grill to high. Heat the oil in an ovenproof frying pan, then cook the courgette for 5 mins, stirring, until golden. Meanwhile, blitz the spring onion and herbs in a food processor. Add the beaten egg, whizz to combine, then season well.
- Pour the egg mixture in with the courgette and cook over a low heat for 10-15 mins, until the outside of the frittata is cooked but the middle is still wobbly.
- Place under the grill for 2-3 mins, until golden on top, then serve scattered with the walnuts and Feta.
