Persian herbed frittata with feta and Aleppo pepper

Name: Persian herbed frittata with feta and Aleppo pepper
Cook time: 1 h
Yield: 4
Cuisine: Modern Australian
Ingredients: 2 tbsp olive oil; 1 small brown onion, finely diced; 1 tbsp ground cumin; 1 tsp ground coriander; 1 tsp turmeric; ½ cup cream; 8 eggs; 1½ cups mixed chopped herbs ( I used dill, coriander and flat-leaf parsley); ¼ cup smoked almonds, roughly chopped; 1 cup Persian-style feta, broken into chunks, plus a little extra to scatter; ½ tbsp Aleppo pepper (or to taste)

Katrina Meynink

May 7, 2021

This frittata is packed full of fresh herbs and soft feta.Katrina Meynink

easyTime:30 mins - 1 hourServes:4

The Aleppo pepper here is optional but my love for its lemony, peppery bite is unending, and it is a wondrous contrast to the creamy feta and herby eggs. If you don't have any, sprinkle over a pinch of chilli flakes and/or some sumac for a similar flavour profile.

Ingredients

2 tbsp olive oil
1 small brown onion, finely diced
1 tbsp ground cumin
1 tsp ground coriander
1 tsp turmeric
½ cup cream
8 eggs
1½ cups mixed chopped herbs ( I used dill, coriander and flat-leaf parsley)
¼ cup smoked almonds, roughly chopped
1 cup Persian-style feta, broken into chunks, plus a little extra to scatter
½ tbsp Aleppo pepper (or to taste)

Method

Step 1
Preheat the oven to 180C fan-forced (200C conventional).
Step 2
Place a frying pan over medium heat. Add the olive oil and once shimmering add the onion and cook until pale and translucent, about 3 minutes. Add the cumin, coriander and turmeric and stir to coat and cook until the mixture is fragrant.
Step 3
Remove from the heat and add to a bowl with the cream and eggs. Whisk to combine then add the mixed herbs, almonds and feta. Stir gently to combine. Season with salt and pepper. Grease a baking dish (I used one about 25cm wide and 12cm high) and gently pour in the mixture.
Step 4
Pop in the oven for 15 minutes. Without removing from the oven, carefully scatter over the reserved feta chunks and continue cooking for a further 5 minutes or until the frittata is set with a very slight jiggle on top. Sprinkle with Aleppo pepper and serve.

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