Persian Herb Frittata with Feta

Persian Herb Frittata with Feta

Ready in 40 minutes • Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, September 8, 2019.
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Ingredients

Cauliflower

  • 1/2 cauliflower, cut into small florets
  • 1 pack cauli spices
  • 1/2 pack baby spinach
  • 1 pack currants
  • 1 pack date dressing

Frittata

  • 1 brown onion, finely diced
  • 1 leek, thinly sliced
  • 1 pack frittata spices
  • 4 eggs
  • 1 pack fresh frittata herbs, roughly chopped
  • 1 pack feta, crumbled

To Serve

  • 1 pide loaf
  • 1/2 pack hummus

Steps

  1. Preheat oven to 220°C. Prep & roast cauliflower. Toss cauliflower and cauli spices on a lined oven tray with a drizzle of olive oil and season. Roast for 20-25 minutes, until golden and tender.
  2. Prep & cook frittata veggies. Heat a drizzle of olive oil in an oven-proof fry-pan on medium-low heat. Cook onion and leek with 1/2 tsp salt for 8-10 minutes, until soft but not browned. Add frittata spices and cook a further minute, until fragrant.
  3. Make frittata. In a bowl, whisk eggs along with frittata herbs and 1/2 tsp salt. Add egg mixture to fry-pan with veggies, and cook for 5 minutes, until bottom is just set.
  4. Cook frittata. Sprinkle over feta. Place pan in oven, on rack above cauliflower, and cook a further 5 minutes, until frittata is completely set.
  5. Finish cauliflower. Toss spinach, currants and date dressing through cauliflower. Place pide in oven to warm for 2-3 minutes.
  6. Serve sliced frittata with cauliflower, hummus and pide.

Nutritional Information

Energy 2681 kj
641 kcal
Protein 34.0g
Carbohydrate 65.1g
Fat 23.1g