This is a two-part recipe, but not difficult. We are going to make a frittata that is green! Yep, green. We will then split it and slather on some raita in between to make a great finger food. Perfect for a garden party, buffet, or a brunch. We will make the raita first, so we can put it aside to rest and let the flavors blend together. Then we will get to the frittata.
Persian Green Frittata with Raita
by Traci
adapted from Silk Road Vegetarian by Dahlia Abraham-Klein
For the Raita:
2 cucumbers, peeled and finely chopped
1/2 teaspoon ground cumin
2 cups whole milk yogurt
2 green onions, sliced (use the green also)
1 Tablespoon lemon juice
1 Tablespoon finely ground garlic
Salt to taste
To remove the excess water out of the cucumbers, line a sieve with some cheesecloth. Place the cucumber in there and sprinkle some salt. Let the cucumbers drain while you assemble and mix the rest of your ingredients into a medium bowl. Squeeze out all the water that you can from the cucumbers. Gently fold them into your bowl. Cover with plastic wrap and place into the refrigerator.
For the frittata:
4 eggs
3 Tablespoons olive oil
1 cup thawed hash browns (or 1 medium cooked and shredded potato)
4 green onions, sliced (save a little for garnish)
1 cup shredded zucchini
1/2 cup chopped cilantro
1 Tablespoon fresh dill, chopped
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
In a medium bowl, add eggs and beat well. Add olive oil to a medium skillet and heat to medium low. Add the rest of your ingredients into the bowl and combine together. Pour your mixture into the pan. Cover and cook for about 20 minutes. Uncover and use a spatula to check doneness. If it still jiggles in the middle, cover and continue cooking. You may need to turn your temperature down a little so it is gently browned on the bottom. When it is done, use your spatula and turn it out onto a cutting board. We want it to set up a bit. Get your raita out of the refrigerator. Remix it and taste to see if you need to add a pinch of salt. I bet not!
When your frittata is cooled, cut it into quarters. Then cut the quarters in half. Now split top and bottoms apart. Using a small spoon, spread a bit of the raita onto the bottom half and place the top on. Continue until all are done. Assemble onto a platter, garnish with some green onion. Serve with the remaining raita. Warm, room temperature or cold, it is a complete palate pleaser!
1 cup thawed hash browns (or 1 medium cooked and shredded potato)
4 green onions, sliced (save a little for garnish)
1 cup shredded zucchini
1/2 cup chopped cilantro
1 Tablespoon fresh dill, chopped
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon black pepper
In a medium bowl, add eggs and beat well. Add olive oil to a medium skillet and heat to medium low. Add the rest of your ingredients into the bowl and combine together. Pour your mixture into the pan. Cover and cook for about 20 minutes. Uncover and use a spatula to check doneness. If it still jiggles in the middle, cover and continue cooking. You may need to turn your temperature down a little so it is gently browned on the bottom. When it is done, use your spatula and turn it out onto a cutting board. We want it to set up a bit. Get your raita out of the refrigerator. Remix it and taste to see if you need to add a pinch of salt. I bet not!
When your frittata is cooled, cut it into quarters. Then cut the quarters in half. Now split top and bottoms apart. Using a small spoon, spread a bit of the raita onto the bottom half and place the top on. Continue until all are done. Assemble onto a platter, garnish with some green onion. Serve with the remaining raita. Warm, room temperature or cold, it is a complete palate pleaser!
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