Persian Zucchini and Herbs FrittataCourse: Starter, One Pot MealCuisine: Persian, Middle Eastern, VegetarianDifficulty: Easy
In my family we prepare this frittata for dinner, as an appetizer or for when we go on a picnic. It is a very beneficial dish during menopause. Sometimes I prepare it as part of my batch cooking session and store it in an airtight container in the fridge. It makes a perfect, daily, tasty and healthy snack for the whole week.
Tip: I am a big fan of my food processor for grating and chopping. It makes my life easier and speeds up the cooking time.
3 zucchinis grated or crushed
200g chopped leeks
1 bunch parsley, chopped
1 bunch basil, chopped
1 bunch fresh mint, chopped
1 bunch fresh dill, chopped
1 bunch fresh chives, chopped
3 spoons of plain yogurt
3 tsp baking powder
2 tbsp chickpea flour
2 tsp ground turmeric
Sea salt and black pepper to taste
Olive oil for frying
- Preheat oven to 180 degrees.
- Sauté the leek with the turmeric powder in a little oil. Add all the chopped herbs and cook for another 3 minutes.
- Take it off the stove and let it cool down.
- In a large bowl, beat the eggs with the remaining ingredients. Please make sure everything is mixed evenly.
- Add the leeks and herbs and season with salt and pepper.
- Line a medium-sized baking dish with parchment paper, pour in the egg mixture, and bake in the oven for about 35 minutes.
- Remove, let cool and cut into squares.
- Arrange on a plate.
- ZUCCHINI contains a variety of beneficial vitamins, minerals, and plant compounds. Cooked zucchini is particularly rich in vitamin A. Not to mention that it is a very low calory veggie, full of fiber.
- EGGS are rich in vitamin D and full of iron, both nutrients that women often lack. Eggs are also an excellent source of protein for menopausal women, as they have been shown to lower cholesterol levels, the risk of heart disease and obesity. Its yolks provide us with vitamin K2. A higher intake of K2 improves bone density and reduces the risk of bone fractures.
- FRESH HERBS, like dark green leafy vegetables, contain large amounts of vitamins A, C, and K. Many herbs also contain polyphenols. Polyphenols are plant compounds that have both antioxidant and anti-inflammatory capabilities.