Persian Herb Frittata with Saffron and Chilli Aioli

You never have too many greens in the fridge, you just need more ideas!!!

30 minutes cook

Serves 4

Ori Goldberg

Ingredients

Green frittata:

10g parsley

10g coriander

10gdill

20gspinach

6 whole eggs

1 tspsalt

1 tsp black pepper

1/2 tspcumin

1/2 tspturmeric

Saffron and Chilli Aioli

small pinch of saffron

3 garlic cloves, crushed

2 egg yolks

1 tbspdijon mustard

1 tbspred chilli paste

150mlolive oil

150ml vegetable oil

1/2 lemon, juiced

salt, to taste

If you ever find yourself with too many left over herbs and greens, find this recipe, and stress no longer! This is so simple, and so delicious, it's actually unfair. All herbs and greens blended into the eggs, cooked and served in a skillet, with a saffron and chilli aioli that wins every time!

Method

Aioli is made as follows - in a blender, add mustard, red chilli paste, egg yolks, and a cooled reduction of saffron and garlic cloves (helps bloom saffron, and remove harshness of garlic). Blend, slowly adding the oil. Add ice cold water if it becomes too thick and in danger of splitting.

The frittata is simple, add all the ingredients to a blender, and blend, until smooth and heavy in green colour.

Heat up a medium skillet, on high heat. Add the egg mixture into the pan and turn down heat to low. Cook on the hob with a lid on for 5-8 minutes, and finish in the oven to set the top!