Persian Frittata

Cafe Drake HRV's vaguely Middle Eastern-style flat omelet, affectionately dubbed a Persian Frittata, is inspired by the Iranian mania for heaps of fresh herbs. We used what we could pluck from the side garden this time around -lemon balm, dill, parsley and mint.

You can use any variety of finely diced veggies you like for the frittata.

Our Persian Frittata with a Side Yard Arugula Salad, Tri-Color Quinoa and Tahini Sauce. If you can't be bothered with much else besides cooking the eggs - and we understand, we all have such nights or mornings - a buttered and toasted baguette alongside the frittata will leave you wanting for nothing.

Since the omelet cooks in less than 5 minutes, it's a good idea to have any accompanying dishes prepared and ready to serve before even heating up the pan. When you're ready . . . beat 4 large free-running hens' eggs with 1 T. of water, salt and black pepper to taste, 1 t. cumin powder, 1/4 t. turmeric powder and a large pinch of ground cloves. Set aside while you heat 2 T. olive oil in a large, non-stick skillet over a medium flame.

When the oil is hot, add to the skillet 2 chopped scallions, 1/2 cup diced red bell pepper, 1/2 cup finely diced carrots (peeled first please) and 1 minced hot green chile. Saute for a few minutes or until the veggies are just getting soft. Now, whisk the eggs once again and pour into the skillet. Sprinkle over the top as much and as many different fresh green herbs as you like but including if possible: dill, parsley and mint. Other excellent choices might be lemon balm (as we did), basil, thyme or marjoram. Don't stir the eggs at all and reduce the heat to as low as possible. Cover the skillet and allow the frittata to cook until just set on top, usually less than 5 minutes.

Carefully slide the frittata out of the pan and cut into wedges. Serve hot, warm or at room temperature. Travels well so don't exclude the idea of a impromptu picnic.


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