1/3 cup finely chopped walnuts
8 organic free run eggs
1/2 cup full fat organic plain yogurt (Gorts Gouda and Saugeen are two brands of organic yoghurt recommend and available at Whole Foods Market)
4 cups parsley leaves and cilantro (may use other herbs like mint, tarragon, dill or basil if you can’t tolerate cilantro), loosely packed, finely chopped
1 bunch scallions, white and green parts, finely chopped
2 garlic cloves or 1 bulb spring garlic, minced
2 tablespoons extra virgin olive oil
1/2 teaspoon salt or to taste
Freshly ground pepper
1. Beat the eggs in a large bowl. Add the yogurt, salt, and pepper and beat well. Add the herbs and walnuts, stir together and let sit for 30 minutes, stirring every so often.
2. Heat one tablespoon of the oil in a 10-inch nonstick skillet over medium heat and add the scallions. Cook, stirring until tender, about 3 minutes. Add the garlic and cook, stirring until fragrant, 30 seconds to a minute. Remove from the heat and add to the eggs. Stir together.
3. Add the remaining tablespoon of oil to the pan and swirl to coat evenly. Heat over medium-high heat until a drop of egg sizzles and sets within seconds of adding it to the pan. Stir the frittata mixture and add it to the pan, scraping in every last bit with a rubber spatula.
4. Shake the pan gently, tilting it slightly with one hand while lifting up the edges of the frittata with the spatula in your other hand to let the eggs run underneath during the first few minutes of cooking. Cover the pan and cook over low heat for 5 minutes, shaking the pan gently every once in a while. From time to time remove the lid and loosen the bottom of the omelet with a wooden spatula, tilting the pan, so that the bottom doesn’t burn. It will however turn golden.
5. Meanwhile, heat the broiler. Uncover the pan and place under the broiler, not too close to the heat, for 1-3 minutes, watching very carefully to make sure the top doesn’t burn (at most, it should brown very slightly and puff under the broiler). Remove from the heat, shake the pan to make sure the frittata isn’t sticking and allow it to cool for at least 5 minutes and for up to 15.
6. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter.
7. Cut into wedges and serve hot, warm, at room temperature
Advance Preparation: The recipe is good at room temperature, and can be made a day ahead. You can also cut the frittata into small diamonds and serve as an hors d’oeuvre.
From Recipes for Health
Martha Rose Shulman presents food that is vibrant and light, full of nutrients but by no means ascetic. They’re vibrant and light; fun to cook and to eat.