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I made this for a birthday gathering last week and people LOVED it.  It is a baked version of the more oily deep green frittata popular among Persians.  There they serve little squares of it with drinks. This quantity makes enough to serve 4 people as part of a mezze.  The recipe is from Sabrina Ghayour’s Persiana.

200g flat leaf parsley
200g fresh coriander
40g fresh dill
40g fresh chives
2 bunches spring onions, thinly sliced
3 tbs extra virgin olive oil
2 tsp turmeric powder
8 medium organic eggs
2 tbsp gluten-free flour of your choice (I mix millet, gluten-free oat flour and sorghum or brown rice flour.  Or use gluten-free oats blitzed to a flour in your food processor)
2 rounded tbs thick kefir or Greek yoghurt (to thicken your kefir, line a sieve with muslin or a single layer of kitchen paper, strain the kefir, letting the thin whey drain off).  If you are very dairy-sensitive you can use natural soya yoghurt instead of Greek yoghurt/kefir.
3 tsp gluten-free baking powder
½ level tsp Himalayan salt or Atlantic sea salt
freshly ground black pepper
3-4 heaped tbs dried barberries, optional (I buy mine in the Asia Market, Dublin 2)
100g walnut pieces, chopped
Pyrex/ovenproof dish (22x30cm is ideal)
Non-stick baking paper (silicon paper)

1. Preheat the oven to 180C/fan 160C.  On a medium heat warm a large cooking pot.
2. Finely chop all the herbs (if using a food processor, do this in 2 batches).  Pour the olive oil into the warm pan and sweat the spring onions and herbs for a few minutes, then add the turmeric and stir to mix.  Cook for a further 5 mins, then place the herbs on a flat plate and allow to cool.
3. Grease your ovenproof/pyrex dish and line with non-stick baking paper. This makes it easier to remove after everything is cooked.
4. Beat the eggs with the kefir/yoghurt, baking powder, salt, gluten-free flour and about half a level teaspoon of freshly ground black pepper (or to taste).
5. Once the herb mix has cooled so its no longer piping hot, slowly add a couple of spoonfuls at a time to the egg mixture and stir well until all the herb mix is combined.  Add in the barberries and walnut and mix well once again.
6. Pour in the egg and herb mixture and bake for 35-40 mins.  To check if the frittata is cooked, insert a knife into the centre.  If it comes out clear of raw egg, the dish is done.  If not, return to the oven for a few minutes.  Once cooked, allow to cool, then cut into squares to serve.  Enjoy…

Why this is good for you:
All herbs and many spices (especially turmeric) have antioxidant properties, helping reduce inflammation and keep you looking and feeling younger longer.  Most herbs and spices have a selective action on your gut bacteria – fostering the helpful bacteria and helping reduce numbers of pathogens (disease-causing ones).  Coriander also helps chelate (bind) the toxic metal mercury.  If you have mercury dental fillings you are ingesting a significant dose every single time you eat.  when coriander is in your gut at the same time it latches on to the mercury and escorts it safely out via your bowel.  Onion family veggies also feed good bacteria which are needed for ALL aspects of your health.  Green plant foods are rich in magnesium needed for detoxification of the many toxins our body needs to process every day.  Magnesium is essential for keeping us calm and happy.