Persian Leek Frittata With Yogurt Sauce And Curried

Name: Persian Leek Frittata With Yogurt Sauce And Curried Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Leek and Herb Frittata; 3 leeks (large), white and light green parts; 1 bunch parsley; 1 bunch cilantro; 4 garlic cloves, minced; 8 eggs, beaten; 1 teaspoon salt; 1 pinch cayenne pepper (optional); 1-2 tablespoons butter or oil; Yogurt Sauce and Curried Walnuts; 1 cup plain yogurt; 1 orange, zested and juiced; 1 tablespoon honey; 1 cup walnut halves or pieces; 1 teaspoon brown sugar; 1 tablespoon curry powder

Servings: persons

Leek and Herb Frittata
3 leeks (large), white and light green parts
1 bunch parsley
1 bunch cilantro
4 garlic cloves, minced
8 eggs, beaten
1 teaspoon salt
1 pinch cayenne pepper (optional)
1-2 tablespoons butter or oil
Yogurt Sauce and Curried Walnuts
1 cup plain yogurt
1 orange, zested and juiced
1 tablespoon honey
1 cup walnut halves or pieces
1 teaspoon brown sugar
1 tablespoon curry powder

1
Finely chop leek in a food processor and add to a nonstick pan with butter or oil over medium high heat. Allow to soften about 5-7 minutes, adding garlic in the last minute. Remove from heat.
2
Finely chop parsley and cilantro in a food processor and add to the leeks.
3
Add eggs, salt and cayenne and mix to combine ingredients evenly. Put pan on low-medium heat and cover. Cook for about 15 minutes or until set in the middle. Invert onto a plate and slide back into the pan to cook the other side, about 5 minutes.
4
Cut frittata into wedges and serve hot or room temperature with orange yogurt sauce and curried walnuts.
5
For sauce, combine yogurt, orange zest, juice and honey.
6
For walnuts, heat the oven to 325 degrees. Moisten walnuts slightly with some water and toss with the sugar and curry. Spread onto sheet pan and bake for about 25 minutes, stirring occasionally.

1092

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: Leek and Herb Frittata, 3 leeks (large), white and light green parts, 1 bunch parsley, 1 bunch cilantro, and more.

Yes, Persian Leek Frittata With Yogurt Sauce And Curried Walnuts falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Persian Leek Frittata With Yogurt Sauce And Curried Walnuts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions