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Persian Herb and Leek Frittata

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Ingredients

Vegetable oil 5 tablespoons
Medium onion finely chopped
White and pale green parts of a medium size leek chopped finely.
5 Eggs large
Teaspoons kosher salt 1 1/2
Baking powder 1 teaspoon
1 teaspoon black pepper freshly ground
Ground turmeric 1/2 teaspoon
Finely chopped cilantro1 1/2 cups
Finely chopped dill 1 1/2 cups
Finely chopped parsley 1 1/2 cups
Dried fenugreek leaves 1 tablespoon

Persian Herb and Leek Frittata

  • Medium

Ingredients

Directions

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A perfect clean-out-the-fridge recipe with less of eggs than a typical omelet or Frittata is more sweet  with the combination of dried rose, dates and savory. Do not miss any green ingredients to give it that unique catch.

Steps

1
Done

Step 1

In a 10˝ skillet heat oil over medium heat. Cook the leek with onion occasionally stirring for about 1-12 minutes. Shift the mix to a plate and set to cool. Set the skillet aside after cleaning.

2
Done

Step 2

Whisk together the eggs with baking powder, salt, pepper and turmeric in a large mixing bowl. Add the onion mixture, cilantro, dill, fenugreek and parsley and whisk using a rubber spatula. The egg mixture must look green and thick as much as possible.

3
Done

Step 3

Heat the grill on the flames. IN the reserve skillet add the remaining oil and pour in the egg mix. Spread the egg mix evenly throughout the pan with the spatula and cook it covered for 8-10 minutes.

4
Done

Step 4

Uncover the skillet and put to broil carefully watching till the top is set in about a minute.

5
Done

Step 5

Let the dish cool a bit and then carefully slide it out on a platter.

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