Persian kuku sabzi herb frittata with yogurt

Ingredients

For 1 serving

• Eggs2
• Parsley20 g
• Cilantro15 g
• Dill5 g
• Spring onions1
• Walnuts10 g
• Turmeric1 pinch
• Extra virgin olive oil2 teaspoons
• Nonfat Greek yogurt80 g
• Saltto taste

Contains: lactose, nuts, eggs,

In season: March – June

Method

1. Wash the parsley, fresh coriander and dill, dry them very well in a tea towel (water makes the kuku soggy) and chop them finely with the spring onion; roughly chop the walnuts.
2. In a bowl, beat the eggs with the turmeric and a pinch of salt, then stir in the herbs, spring onion and walnuts: the mixture should be more green than yellow.
3. Heat the oil in a small non-stick frying pan about 16 cm wide over a medium heat, pour in the mixture and level it.
4. Turn the heat to minimum, cover and cook for 10 minutes, until the edges are set and the centre almost firm.
5. Turn the kuku out onto a plate, slide it back into the pan and cook for another 3 minutes, until firm and golden underneath too.
6. Cut it into wedges and serve with the Greek yoghurt.