- a pinch of saffron strands
- 2 shallots
- 1tbsp olive oil
- 300g frozen peas
- 30g dill
- 30g flat-leaf parsley
- 30g fresh mint
- 2 spring onions
- 2 cloves of garlic
- 7 eggs
- 2ts cumin
- 1ts turmeric
- Peper & salt
- 200g kefir yoghurt
- 50g horseradish
- 1 lemon
- Preheat the oven to 200 celsius degrees.
- Soak the saffron in 100ml boiled water for 15 minutes.
- Cut the shallots. Put a frying pan on the heat with a bit of oil. Fry the shallots for 3 minutes or till golden brown.
- Cover the peas with boiling water. Drain the peas after 2-3 minutes.
- Chop the dill, parsley, mint, spring onions and garlic. You can also use a food processor.
- Whisk the eggs in a bowl. Add all the herbs, onions, garlic, shallots and the spices (cumin, turmeric) and the saffron water. Add peper & salt if needed.
- Prepare the skillet and cover with oil. Pour in egg mixture and cover the pan.
- Place the frittata in the oven and bake for 8-12 minutes.
- While waiting… Mix the kefir yoghurt with the horseradish and juice of the lemon. Whisk togehter and serve with the herb frittata.
Serves: 2 persons
