It's easy being green

London-based nutrition expert AMELIA FREER believes healthy eating needn't involve complicated recipes.

- AMELIA FREER

I love using different fresh herbs and spices to make simple meals filled with flavour, and as many greens as possible. So it's little wonder that this dish is a firm favourite of mine. Inspired by the Persian recipe kuku sabzi, a wonderfully herby omelette traditionally served at Persian New Year, this abridged version cuts down on the ingredient list while making use of any leftover herbs in the fridge and adding feta for a salty hit. It works for any meal.

Vegetarian, GF, DF

PERSIAN HERB FRITTATA

6 eggs large handful of mixed, fresh, green herbs (I used parsley, dill and coriander)

½ onion, diced

2 tbsp olive oil

50g feta, crumbled (optional)

Place the eggs and herbs in a blender and blitz until the herbs look very finely chopped.

Preheat the grill to high.

Place the onion and olive oil in an ovenproof frying pan over a medium heat and sauté for 8 minutes, until soft and golden.

Pour the herb and egg mixture over the onion and cook for 2 minutes, keeping the pan moving by gently swirling and shaking it to stop the egg from sticking too much.

Crumble over the feta and place the pan under the grill for 2 minutes, until golden brown and the eggs are set.

Serves 4.

TIP: This is a great way of using a glut of fresh herbs. You could bulk the herbs out with some spinach or rocket if necessary.