• 3 tablespoons olive oil, divided
  • 6 spring onions, finely chopped
  • 1 small leek, white and pale-green parts only, finely chopped
  • 2 teaspoons turmeric
  • 1 teaspoon sea salt
  • 100 grams flat leaf parsley, finely chopped
  • 100 grams coriander, finely chopped
  • 100 grams dill, finely chopped
  • 1 lemon, zest only
  • 4 free-range eggs
  • 2 tablespoons plain flour
  • 1 teaspoon baking powder
  • ½ teaspoon freshly ground black pepper


  1. Preheat the grill or grill function in your oven.
  2. Heat 2 tablespoons of olive oil in a large oven-proof skillet. Gently saute the onions and leeks for 10 minutes with the turmeric and salt, until soft and just starting to colour.
  3. Add the finely chopped herbs to the pan and cook, stirring, for another 5 minutes until wilted, then leave to cool.
  4. In a large mixing bowl, whisk together the eggs, lemon zest, flour, baking powder and black pepper.
  5. When the herb mix has cooled, fold that through the egg mixture until well combined.
  6. Clean the frying pan then heat gently with the remaining 1 tablespoon of olive oil.
  7. Add the frittata mixture to the pan and cook on a low heat for 8-10 minutes, until the top is just beginning to set.
  8. Put the pan under the grill for one minute, watching closely until it has set on top but hasn’t yet started to colour.
  9. Leave to cool in the pan for a few minutes then carefully slide out onto a serving plate.