A Protein-Packed Breakfast
Persian Herb and Leek Frittata
This eggy frittata gets its flavor flair from a blend of Middle Eastern herbs and spices. It’s loaded with leafy greens and garnished with pomegranate seeds and yogurt for a delicious, simple, and visually impressive dish.
Frittata:
- ½ c. cilantro
- ½ c. parsley
- ½ c. dill
- 1 leek, green and white parts, chopped
- 2 garlic cloves, minced
- ½ tsp. ground cardamom
- ½ tsp. ground coriander
- 1 tsp. ground cumin
- 1½ tsp. kosher salt
- 1 tsp. baking powder
- 8 eggs
Toppings:
- ½ c. plain yogurt or sour cream
- ½ c. pomegranate seeds
Print Recipe
- Preheat the oven to 450°F.
- In a large bowl, whisk the frittata ingredients until blended.
- Generously spray a large cast-iron skillet with pan-release spray. Pour the 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, and pomegranate seeds. Serves 6
Posted in January 2020 on Nov 21, 2019