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Persian Herb Frittata by Amelia Freer

A delicious, healthy & super easy recipe
Serves 4
Prep time: 5 mins
Cook time: 15 mins
6 eggs
large handful of mixed fresh green
herbs (I used parsley, dill and coriander)
½ onion, diced
2 tbsp olive oil
50g feta, crumbled (optional)
Place the eggs and herbs in a blender and blitz until the herbs look very finely chopped.
Preheat the grill to high.
Place the onion and olive oil in an ovenproof frying pan over a medium heat and sauté for 8 minutes, until soft and golden.
Pour the herb and egg mixture over the onion and cook for 2 minutes, keeping the pan moving by gently swirling and shaking it to stop the egg from sticking too much.
Crumble over the feta and place the pan under the grill for 2 minutes, until golden brown and the eggs are set.
Recipe from The Organised Cook by Amelia Freer. Read our conversation with Amelia about wellness that works and her new book here.
For more about Amelia visit & follow @ameliafreer