Egyptian Eggah (Herb Frittata - Dairy & Nut Free)
An Egyptian-style frittata loaded with fresh herbs like parsley, dill, and coriander. Naturally dairy and nut-free, offering a savory and protein-packed breakfast.
Ingredients
- 8 large Eggs
- 0.5 cup Fresh Parsley
- 0.25 cup Fresh Dill
- 0.25 cup Fresh Coriander
- 0.5 medium Onion
- 2 cloves Garlic
- 2 tablespoons All-Purpose Flour
- 0.5 teaspoon Baking Powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Pepper
- 2 tablespoons Olive Oil
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat oven to 190°C.
- 2In a large bowl, whisk together eggs, parsley, dill, coriander, onion, garlic, flour, baking powder, salt, and pepper.
- 3Heat olive oil in an oven-safe skillet over medium heat.
- 4Pour the egg mixture into the skillet and cook for 5 minutes, or until the edges are set.
- 5Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the eggah is puffed and golden brown.
- 6Let cool slightly before slicing and serving.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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