Persian herb frittata with parsley and dill

Ingredients

For 1 serving

• Eggs3.5
• Parsley25 g
• Dill9 g
• Cilantro9 g
• Spring onions18 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: eggs,

In season: March – June

Method

1. Wash the parsley, dill and fresh coriander and dry them thoroughly; discard the tough stalks and chop finely together with the trimmed spring onions.
2. Beat the eggs in a bowl with the salt and stir in the herbs: the mixture should be more green than yellow.
3. Heat the olive oil in a small non-stick frying pan over medium-low heat, pour in the mixture and level it.
4. Cover and cook over low heat for 4 minutes, until the edges are set; flip the omelette using the lid and cook for 4 more minutes, until firm in the centre and golden on both sides.
5. Slide it onto a board, cut into squares and serve warm or cold.