Iranian Herb and Walnut Frittata
- Total Time
- 1 hour 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 8eggs
- ½cup plain yogurt (may use low-fat but not nonfat)
- ½teaspoon rose water
- ½teaspoon salt, or to taste
- Freshly ground pepper
- 4cups, loosely packed, parsley leaves and cilantro (may use other herbs like mint, tarragon, dill or basil if you can’t tolerate cilantro), finely chopped
- ⅓cup finely chopped walnuts
- 2tablespoons extra virgin olive oil
- 1bunch scallions, white and green parts, finely chopped
- 2garlic cloves or 1 bulb spring garlic, minced
Nutritional analysis per serving (6 servings)
201 calories; 15 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 5 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 2 grams sugars; 11 grams protein; 311 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Beat the eggs in a large bowl. Add the yogurt, rose water, and salt and pepper and beat well. Add the herbs and walnuts, stir together and let sit for 30 minutes, stirring every so often.
- Step 2
Heat one tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the scallions. Cook, stirring, until tender, about 3 minutes. Add the garlic and cook, stirring, until fragrant, 30 seconds to a minute. Remove from the heat and add to the eggs. Stir together.
- Step 3
Add the remaining tablespoon of oil to the pan and swirl to coat evenly. Heat over medium-high heat until a drop of egg sizzles and sets within seconds of adding it to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand, to let the eggs run underneath during the first few minutes of cooking. Once a few layers of egg have cooked during the first couple of minutes of cooking, turn the heat down to low, cover the pan and cook over low heat for 10 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden. The eggs should be just about set; cook a few minutes longer if they’re not.
- Step 4
Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1 to 3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter. Cut into wedges and serve hot, warm, at room temperature
- Advance preparation: This is good at room temperature, and can be made a day ahead. You can also cut the frittata into small diamonds and serve as an hors d'oeuvre.
Private Notes
Comments
Yum! With all the yogurt I was afraid it would be mushy. It wasn't. I used 3 cups of herbs from the garden, about half parsley and a quarter each of mint and oregano. To that I added a tablespoon of Za'atar. The basil in the indoor herb garden is just sprouting, so I'll be trying it with that this winter.
Loved by everyone. Great either hot or at room temperature. I made lemony raita to go with it.
Great deal of chopping
Would leaving the walnuts out be a problem?
Not at all. They're traditional, and add texture, but this will still be delicious without them.
Loved by everyone. Great either hot or at room temperature. I made lemony raita to go with it.