Ottolenghi's Persian Frittata

This is yesterday's meal, still just as delicious today and 1 euro cheaper! Persian kuku is a traditional Iranian, often vegetarian, egg dish that resembles a quiche or frittata, but with less egg and more filling. In this version I found in a cookbook by Ottolenghi, the filling consists of softly roasted aubergine and onion. The barberries add a surprising kick to the dish. You'll also receive a portion of spiced potatoes with vegetables. نوش جان.

Aubergine, cauliflower, carrot, white onion, cherry tomato, spinach, garlic, potato, dried barberries, fresh dill, coriander, parsley, cinnamon, cardamom, cumin seeds, turmeric, allspice, pasteurised free-range eggs, yoghurt, panko (contains gluten), wheat flour, tomato purée, baking powder, pepper and salt, sunflower oil.

Allergens: ei, gluten, koemelk, lactose.

Microwave

Heat the frittata and the vegetables loosely covered for 3-4 minutes.

Oven — 200°C, 15-30 minMarleen's choice

Preheat the frittata and the vegetables covered with an oven-safe plate or aluminium foil for 15-20 minutes. Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy112,82 kcal

Protein4,62 g

Fat4,97 g

of which saturated0,89 g

Carbohydrates10,02 g

Dietary fibre2,92 g

Salt0,6 g

Average weight: 540 g