This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.
|Prep Time||10 minutes|
|Cook Time||15 minutes|
|Passive Time||5 minutes|
- 2 teaspoons canola oil or bacon grease divided
- 1 teaspoon dill weed
- 1 tablespoon fenugreek leaves chopped
- 1 cup parsley chopped
- 1 cup cilantro chopped
- 5 green onions chopped
- 2 tablespoons preserved lemon finely chopped
- 6 large eggs
- 2 teaspoons flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper freshly ground
- Balsamic vinegar for serving
- Heat 1 teaspoon of oil (I used bacon fat) in a pan, then add dill weed and fenugreek leaves, stirring continuously for about 30 seconds.
- Chop parsley and cilantro leaves, discarding the stems. Chop the entire green onion stalk, discarding the roots.
- Add parsley, cilantro, and green onions to the pan, stirring thoroughly to coat with contents of pan. Stir periodically for 3 minutes. Add preserved lemon and stir thoroughly to coat with contents of pan. Cook for one more minute. Remove from heat and allow to cool somewhat.
- Whisk eggs together in a bowl. Whisk in flour and baking powder. Whisk together with contents of pan: if they are hot, the eggs will scramble partly, so allow to cool to room temperature if you don't want that.
- Coat the inside of a cupcake pan with oil (or bacon grease). Pour mixture into each compartment using a ladle or spoon, allowing some space at the top for the frittata to puff up.
- Bake at 375°F (190°C) for 15 minutes or until the egg is set. Allow to cool somewhat, then remove from cupcake pan with a butter knife (some of it will stick to the pan). Serve with balsamic vinegar if desired.