Elegant Keto-Friendly Persian Breakfast Platter: Aromatic Herbed Frittata with Fresh Herbs and Crunchy Cucumber Salad

Allergens

Eggs, Dairy (optional)

Ingredients

• 6 large eggs
• 1/4 cup chopped fresh dill
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1 small onion, diced
• 1 small tomato, chopped
• 1 cup fresh spinach, roughly chopped
• 1 medium cucumber, thinly sliced
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat the oven to 350°F (175°C). In a large bowl, whisk together eggs, dill, cilantro, parsley, turmeric, cumin, salt, and black pepper. Set aside. Heat 2 tablespoons of olive oil in an oven safe skillet over medium heat. Add onion and cook until translucent, about 3 minutes. Stir in tomato and cook for another minute. Add the egg mixture to the skillet, stirring to combine with the vegetables. Cook for 2 minutes without stirring, then add spinach and cook until wilted. Transfer the skillet to the oven and bake for 15 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let it cool slightly. In a separate bowl, mix together cucumber, lemon juice, remaining olive oil, salt, and black pepper. Set aside to marinate for 10 minutes.

Chef’s Insight

To achieve an authentic Persian breakfast experience, use fresh, high-quality ingredients and let the flavors meld together for maximum aroma and taste.

Notes

Feel free to adjust the herbs and spices to your taste preferences.