Serves: 4
Prep: 10 mis
Cook: 20 min
Kcal: 299
Fats: 22g
Carbs: 16g
Protein: 13g
Fibre: 6g
Ingredients:
½ cup (12g) parsley, chopped
½ cup (12g) cilantro, chopped
½ cup (12g) dill, chopped
1 bunch of green onions, trimmed and sliced
½ tsp. ground cumin
½ tsp. ground cinnamon
½ cup (60g) walnuts, chopped
¼ cup (65g) dried cranberries
1 tbsp. self-raising flour
salt & pepper
6 large eggs, beaten
1 tbsp. olive oil, plus extra for drizzling
Method:
Preheat the oven to 360°F (180°C).
In a large mixing bowl, combine all the herbs, the green onions, cumin and cinnamon. Now add most of the walnuts and cranberries (leaving some for garnish), along with the flour. Season with salt and pepper and mix well. Add the beaten eggs and stir to combine.
Pour the oil into a 9 ½ inch (24cm) ovenproof skillet and set over a medium heat. Once the oil is hot, pour the egg mixture into the pan and spread out evenly with a spatula. Transfer the skillet to the oven and bake for 15-18 minutes, or until the eggs are just set.
Take the frittata out of the oven and let it rest for 5 minutes, then flip the frittata out onto a serving board. Garnish with the remaining walnuts and cranberries, drizzle with olive oil and serve warm.