Kuku-ye Esfenaj ba Panir (Persian Spinach and Feta Frittata)
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Ingredients
- 7 eggs
- 300 g spinach
- 100 g feta cheese, crumbled
- 1 onion, finely chopped
- 0.5 tsp ground turmeric
- 3 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 337 kcal
- Protein
- 18.9 g
- Carbohydrate
- 6 g
- of which sugars
- 4.6 g
- Fat
- 25.8 g
- of which saturates
- 7.8 g
- Fibre
- 2.2 g
- Salt
- 1.21 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion in 1 tablespoon of the oil for 5 minutes, then add the spinach in batches and cook for 5-6 minutes until wilted and any liquid has evaporated.
- 2
Beat the eggs with the turmeric and a good pinch of pepper, then stir in the spinach mixture and crumbled feta.
- 3
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.
- 4
Finish under a hot grill for 3-4 minutes until fully set and golden.
- 5
Cut into wedges and serve warm.
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