Persian-Style Walnut Herb and Rose Petal Frittata
This Persian-style frittata is a great way to wake in the morning or a fragrant addition to any brunch. The walnuts and eggs give structure and satiation to this otherwise herbal delight. And the rose petals are the exotic final touch. What a way to wake up the senses!
6 servings
INGREDIENTS:
¼ cup extra virgin olive oil
1 large leek, halved lengthwise, washed, thinly sliced white and pale green parts only
½ cup finely ground walnuts
2 teaspoons crushed dried rose petals
2 large garlic cloves, minced
½ cup packed mint leaves, finely chopped *
½ cup packed fresh dill, finely chopped *
½ cup packed flat-leaf parsley, finely chopped *
8 eggs, beaten
Sea salt and freshly ground black pepper
*Save a teaspoon of each herb for garnish (optional)
DIRECTIONS:
1. Preheat the oven to 375°F.
2. Wisk the eggs, salt, and pepper, in a mixing bowl.
3. In a cast-iron pan, sauté the leeks over medium heat until softened, about four minutes. Add the walnuts, and rose petals until fragrant, about one minute. Add the mint, dill, and parsley. Cook until wilted, about two minutes. Add the eggs, salt, and pepper, and cook until the eggs are set on the bottom, about three to six minutes.
4. Transfer to the oven and bake until firm, puffy, and lightly browned on the top, about ten to fifteen minutes.
5. Cool on a cooling rack for a few minutes. Sprinkle with reserved herbs if using as a garnish. Slice into six pieces and serve hot or warm.
Persian-Style Walnut Herb and Rose Petal Frittata
Ingredients
- ¼ cup extra virgin olive oil
- 1 large leek, halved lengthwise, washed, thinly sliced white and pale green parts only
- ½ cup finely ground walnuts
- 2 teaspoons crushed dried rose petals
- 2 large garlic cloves, minced
- ½ cup packed mint leaves, finely chopped *
- ½ cup packed fresh dill, finely chopped *
- ½ cup packed flat-leaf parsley, finely chopped *
- 8 eggs, beaten
- Sea salt and freshly ground black pepper
- *Save a teaspoon of each herb for garnish (optional)
Instructions
- Preheat the oven to 375°F.
- Wisk the eggs, salt, and pepper, in a mixing bowl.
- In a cast-iron pan, sauté the leeks over medium heat until softened, about four minutes. Add the walnuts, and rose petals until fragrant, about one minute. Add the mint, dill, and parsley. Cook until wilted, about two minutes. Add the eggs, salt, and pepper, and cook until the eggs are set on the bottom, about three to six minutes.
- Transfer to the oven and bake until firm, puffy, and lightly browned on the top, about ten to fifteen minutes.
- Cool on a cooling rack for a few minutes. Sprinkle with reserved herbs if using as a garnish. Slice into six pieces and serve hot or warm.
Nutrition Facts
Calories
246.57Fat (grams)
21.13Sat. Fat (grams)
3.7Carbs (grams)
5.99Fiber (grams)
1.89Net carbs
4.09Sugar (grams)
1.14Protein (grams)
9.6Sodium (milligrams)
93.23Cholesterol (grams)
218.24The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.