Coriander & feta frittata
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Coriander & feta frittata
Serves: 4
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
431Kcal
Fat
33gr
Saturates
9gr
Carbs
7gr
Sugars
6gr
Fibre
3gr
Protein
26gr
Salt
1.2gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 3 tbsp rapeseed oil
- 1 onion, finely sliced
- 1 leek, shredded
- 1 garlic clove, sliced
- 8 large eggs
- 5 cardamom pods, seeds crushed
- 2 tsp ground cumin
- ½ tsp ground turmeric
- 50g coriander, leaves finely chopped
- 25g parsley, leaves finely chopped
- 10g dill, finely chopped
- 100g feta, crumbled - use vegetarian cheese if required
To serve
- 75g Greek yogurt
- 2 tbsp tahini, stirred
- juice of ½ lemon
- 50g pomegranate seeds (optional)
Step by step
Get ahead
Keeps in the fridge for up to 2 days. Best served at room temperature.
- Heat 1 tablespoon of the oil in a large frying pan and fry the onion and leek over a low to medium heat for 6-8 minutes, or until soft but not coloured. Add the garlic and continue to cook for a further minute. Remove from the heat and leave to cool.
- Preheat the grill to medium. Whisk the eggs and the spices together, then add the chopped herbs, the onion and leek mixture and feta. Season well and whisk so everything is combined – it should look nice and green.
- Heat the remaining 2 tablespoons of oil in a large skillet or ovenproof frying pan. Pour in the egg mixture and cook on a low to medium heat for 8-10 minutes, or until the bottom has started to set. Place under the grill for 1-2 minutes to finish cooking the top. Remove from the heat and leave to cool slightly in the pan before turning out.
- To serve, whisk the yogurt, tahini and lemon juice together. Let down with water until it’s thin enough to drizzle over the top of the frittata. Scatter with pomegranate seeds and extra herbs if using.
