Herb and walnut frittata with tomato salad

Name: Herb and walnut frittata with tomato salad
Prep time: 30 min
Total time: 30 min
Yield: Serves 4
Ingredients: 30g walnuts (see Before you start); 1 tbsp extra-virgin olive oil, plus 1 tsp; 1 onion, finely chopped; Bunch spring onions; 50g parsley; 20g dill; 20g chives or coriander; 6 medium free-range eggs; ½ tsp turmeric; 3 large tomatoes; ½ tsp red wine vinegar; ¼ tsp pul biber (aleppo pepper) or crushed chilli flakes; Specialist kit; Grillproof frying pan (about 25cm)

Portion size: Serves 4
Hands-on time 30 min
Difficulty: easy

Dairy-free

Gluten-free

Vegetarian

Emily Gussin

Food producer and sustainability lead, delicious.

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Inspired by Persian kuku sabzi, this verdant frittata is packed full of herbs and onions. A simple tomato salad is the perfect accompaniment for summer evenings.

Discover more summer dinner inspiration, such as caramelised fennel gnocchi or salted potato and prawn skewers.

Before you start

There’s no need to remove the stalks from soft herbs – they have lots of flavour and can be chopped up with the leaves.

Swap the walnuts for pine nuts, almonds or any other nuts you have to hand.

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Ingredients

30g walnuts (see Before you start)
1 tbsp extra-virgin olive oil, plus 1 tsp
1 onion, finely chopped
Bunch spring onions
50g parsley
20g dill
20g chives or coriander
6 medium free-range eggs
½ tsp turmeric
3 large tomatoes
½ tsp red wine vinegar
¼ tsp pul biber (aleppo pepper) or crushed chilli flakes

Specialist kit

Grillproof frying pan (about 25cm)

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Method

Toast the walnuts in the grillproof frying pan for a few minutes until fragrant, then tip onto a board to cool. Return the pan to a medium heat, heat 1 tbsp olive oil, add the onion and cook, stirring now and then, for 7-8 minutes until softened.
Meanwhile, very finely chop the spring onions and herbs (see Don’t Waste It). Roughly chop the cooled walnuts. Whisk the eggs in a large bowl, then stir in the herbs, spring onions, turmeric and walnuts. Season well with salt and black pepper.
Heat the grill to medium-high. Pour the egg mixture into the pan with the onion, stir, cover with a lid or tray and cook over a medium heat for 8-10 minutes.
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While the frittata cooks, roughly chop the tomatoes, tip onto a platter, season with salt and pepper, then drizzle over 1 tsp oil and the vinegar. Sprinkle with the pul biber.
Once the base of the frittata has set and it’s starting to set on top, transfer the pan to the grill and cook for 2-3 minutes until set on top. Keep a close eye on it so it doesn’t burn. Cut into wedges and serve with the salad.