This is a new favorite recipe of mine whenever I come home with an impressive haul of fresh herbs from the farmers market. I used nasturtiums and garden cress in my recipe adaptation because I happened to score some at the market that week, but mostly because I love their peppery flavors. I also threw in some cayenne pepper for an extra kick, but feel free to omit it if you want the herbs to bring all the heat!
Persian Herb Frittata with Nasturtiums and Lemon Yogurt Drizzle (adapted from Bon Appetit)
- 4 tablespoons olive oil
- 1 medium onion
- 1 medium leek (white and pale green parts only)
- 1 minced garlic clove
- 5 large organic eggs
- 1 teaspoon baking powder
- 1 teaspoon fresh ground salt and pepper
- 1/4 teaspoon cayenne pepper
- 1 1/2 cups minced cilantro
- 1 cup minced garden cress
- 1/2 cup minced nasturtiums
- 1 1/2 cups minced parsley
- 1/4 cup yogurt
- 1 tablespoon fresh squeezed lemon juice
In a small bowl, stir together the yogurt and lemon juice. Season with salt and pepper to taste and refrigerate until ready to use. Heat 2 tablespoons of the oil in a frying pan over medium heat. Finely chop the onion and leek and add to the frying pan with the garlic. Cook for about 10 minutes or until soft and fragrant. Remove from heat and set aside to cool. In a bowl, whisk together the eggs, baking powder and spices. Stir in the cooked onion mixture, cilantro, garden cress, nasturtiums and parsley. Set the oven to broil. On the stove-top, warm the remaining oil in an oven proof skillet over medium heat. Pour in the egg mixture, cover and cook for about 8 minutes, until the edges are just set. Remove the lid and place in the oven to broil for 1 minute, until the top is set to touch, watching constantly. Remove from heat and allow to cool slightly.
When plating, start with a generous wedge of frittata and top with fresh nasturtiums and a drizzle of lemon yogurt. Season with additional salt and pepper if desired.