Ottolenghi's Persian Frittata

Persian kuku is a traditional Iranian egg dish, often vegetarian, that resembles a quiche or frittata but contains less egg and more filling. In this version, which 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. Served alongside is 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 vegetables loosely covered for 3-4 minutes.

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

Preheat the frittata and vegetables covered with an ovenproof 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

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