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Herb and Walnut Frittata with Tomato Salad

Herb and Walnut Frittata with Tomato Salad

When you’re short on time but want something that tastes gourmet, this frittata is your best friend. Inspired by the Persian kuku sabzi, it’s filled with fresh herbs and onions, giving it a rich aroma and fluffy texture.
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Course: Breakfast, dinner
Ingredients Method Notes

Ingredients
  

  • 6 eggs
  • 1 small onion finely chopped
  • ½ cup fresh parsley dill, and coriander (mixed)
  • ¼ cup crushed walnuts
  • Salt and pepper to taste
  • Olive oil for cooking

Method
 

  1. Preheat your oven to 180°C (350°F).
  2. In a bowl, whisk the eggs with salt, pepper, and chopped herbs.
  3. Sauté onions in olive oil until golden. Add walnuts and cook for another minute.
  4. Pour the egg mixture over, stir gently, and transfer to the oven.
  5. Bake for 10–12 minutes or until set.

Notes

A quick tomato salad — just cherry tomatoes, olive oil, and lemon juice.