Afghan Spinach Frittata


  • 4 Eggs (1 whole + 3 whites)
  • handful Coriander leaves, finely chopped
  • 1 Shallot, white and light green parts, finely chopped
  • 1 cup Spinach, chopped
  • 1 tsp Turmeric
  • ½ tsp Paprika
  • salt
  • pepper


  1. Wash and dry the coriander, scallion and spinach
  2. Turn your oven on to grill/broil
  3. Crack the eggs into a medium bowl and beat them with a whisk. Add the coriander, scallions, spinach, turmeric, paprika, salt and pepper to the eggs and whip until combined
  4. Heat a non-stick fry pan/skillet over medium heat. Add the egg mixture and cook for 6 to 8 minutes until the outside browns lightly and the eggs begin to set. It will still be quite runny across the top
  5. Set the skillet under the grill/broiler until the eggs are firm
  6. Serve