Kuku Lapeh (Persian Split Pea and Herb Frittata)
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Ingredients
- 7 eggs
- 120 g yellow split peas
- 1 onion, finely chopped
- 15 g fresh dill, chopped
- 0.5 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 356 kcal
- Protein
- 20.3 g
- Carbohydrate
- 20.4 g
- of which sugars
- 3.7 g
- Fat
- 20.2 g
- of which saturates
- 4 g
- Fibre
- 4 g
- Salt
- 0.38 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the yellow split peas in boiling water for 20 minutes until tender, then drain well.
- 2
Fry the onion and turmeric in 1 tablespoon of the oil for 5 minutes until soft.
- 3
Beat the eggs with the dill and a good pinch of salt and pepper, then stir in the split peas and fried onion.
- 4
Heat the remaining oil in a 24cm non-stick frying pan, pour in the mixture, cook for 3-4 minutes until the base sets, then cover and cook over a low heat for 10-12 minutes until almost set through.
- 5
Finish under a hot grill for 3-4 minutes until fully set and golden, then cut into wedges to serve.
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