This eggy frittata gets it’s flavorful flair from the Middle Eastern herbs and spices. Loaded with leafy greens and garnished with pomegranate seeds and yogurt, it’s delicious, simple, and visually impressive.
Serves 6
Ingredients: For the frittata
- ½ cup cilantro
- ½ cup parsley
- ½ cup dill
- 1 leek, green and white parts, chopped
- 2 garlic cloves, minced
- ½ teaspoon ground cardamon
- ½ teaspoon ground coriander
- 1 teaspoon ground cumin
- 1½ teaspoons kosher salt
- 1 teaspoon baking powder
- 8 eggs
- Non-stick spray
Ingredients: For the toppings
- ½ cup pomegranate seeds
- ½ cup plain yogurt or sour cream
Instructions:
- Preheat oven to 450°F.
- In a large bowl whisk cilantro, parsley, dill, leeks, garlic, cardamon, coriander, cumin, kosher salt, baking powder and eggs until blended.
- Generously spray a large cast iron skillet with pan release spray. Pour frittata batter into the pan and bake for 12 minutes or until cooked through and light golden brown.
- Let rest for 15 minutes before slicing and serving. Garnish with yogurt or sour cream or pomegranate seeds.
Tip: Frittata is great on it’s own or served with a nice leafy green salad.
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