Roman-style Herb Frittata

Ingredients

While the Roman-style Herb Frittata draws inspiration from the Iranian Kuku Sabzi, it incorporates Roman culinary traditions and flavors. The original dish typically includes ingredients like fenugreek leaves and barberries, which are not commonly found in Roman cuisine. In this adaptation, these ingredients are replaced with Roman staples such as spinach and leeks, which lend their own unique flavors and textures to the dish. Additionally, the cooking technique differs, with the frittata being cooked in a pan rather than baked in the oven. We alse have the original recipe for Kuku sabzi, so you can check it out.

• 6 large eggs 6 large eggs
• 1 cup (240ml) fresh parsley, finely chopped 1 cup (240ml) fresh parsley, finely chopped
• 1 cup (240ml) fresh dill, finely chopped 1 cup (240ml) fresh dill, finely chopped
• 1 cup (240ml) fresh mint, finely chopped 1 cup (240ml) fresh mint, finely chopped
• 1 cup (240ml) fresh spinach, finely chopped 1 cup (240ml) fresh spinach, finely chopped
• 1 cup (240ml) leeks, thinly sliced 1 cup (240ml) leeks, thinly sliced
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 2 tablespoons olive oil 2 tablespoons olive oil

Nutrition

• Calories (kcal / KJ): 180 kcal / 753 KJ
• Fat (total, saturated): 14g, 3.5g
• Carbohydrates (total, sugars): 4g, 1g
• Protein: 10g
• Fiber: 2g
• Salt: 0.6g

Preparation

1. 1.
   In a large bowl, whisk the eggs until well beaten.
2. 2.
   Add the chopped parsley, dill, mint, spinach, leeks, salt, and black pepper to the bowl. Mix well to combine.
3. 3.
   Heat olive oil in a non-stick frying pan over medium heat.
4. 4.
   Pour the egg mixture into the pan and spread it evenly.
5. 5.
   Cook the frittata for about 8-10 minutes, or until the edges are set and the center is slightly jiggly.
6. 6.
   Carefully flip the frittata using a large spatula or by sliding it onto a plate and inverting it back into the pan.
7. 7.
   Cook for an additional 5-7 minutes, or until the frittata is cooked through and golden brown.
8. 8.
   Remove from heat and let it cool for a few minutes before slicing.
9. 9.
   Serve warm or at room temperature.

Treat your ingredients with care...

• Eggs — Make sure to whisk the eggs well to incorporate air and create a fluffy texture.
• Fresh herbs — Ensure the herbs are finely chopped to evenly distribute their flavors throughout the frittata.
• Leeks — Thoroughly wash the leeks to remove any dirt or sand trapped between the layers.

Tips & Tricks

• For added richness, sprinkle grated Pecorino Romano cheese on top of the frittata before flipping it.
• Experiment with different herb combinations to suit your taste preferences.
• Serve the frittata with a dollop of creamy ricotta cheese or a drizzle of balsamic glaze for extra flavor.
• Leftover frittata can be refrigerated and enjoyed cold or reheated gently in a pan.

Serving advice

Slice the Roman-style Herb Frittata into wedges and serve it as a main course for brunch or a light dinner. Accompany it with a fresh green salad and crusty bread to complete the meal.

Presentation advice

Garnish the frittata with a sprinkle of fresh herbs and a drizzle of olive oil for an elegant touch. Serve it on a platter or individual plates to showcase its vibrant colors.