A simple egg dish

Eggs and feta can almost always be found in the fridge. If you have dill to hand, you can turn it into a delicious frittata in no time at all, as is popular in northern Iran.

It couldn’t be simpler:

6 organic eggs

300-400 grams of feta cheese

5 grams fresh dill

7 tbsp rapeseed oil

Some Maldon salt

White pepper, freshly ground

Set the oven to 200 degrees fan. Mix the eggs well in a bowl with a whisk. Crumble the feta cheese as finely as possible and add to the egg mixture. Add the finely chopped dill and freshly ground white pepper and salt very carefully. Sheep’s cheese is already very salty, depending on the product, so bear this in mind when salting the mixture.

Spread the rapeseed oil in a glazed quiche tin, pour the egg mixture on top and bake in the oven for 30 minutes. Done.

The frittata with feta cheese is an ideal accompaniment to a fresh white wine in the evening or can cut a fine figure as part of a breakfast buffet in the morning. It tastes great warm from the oven or cold, even the next day.

We found the inspiration for the recipe, which we have slightly varied, in the cookbook “Love flows here” by sisters Forough and Schar Sodoudi. With their catering company Dr. & Dr. Middle Eastern Culture, the two PhD scientists want to raise awareness of the delicious cuisine of Persia.

As we ourselves like to look out for Iranian restaurants in many European cities and love Persian cuisine, we were fascinated that a dish like the Italian frittata is also served in Persia.

Frittata and Italy

Most people know the frittata from Italy. There it is also often served with herbs and/or vegetables. The choice of vegetables is up to you: Zucchinis, mushrooms or leeks are often used for this.

What characterizes the frittata, however, is restraint when it comes to vegetables. The aim is not a colorful vegetable pan with a wide variety of colors, but reduction and straightforwardness to bring out the taste of one type of vegetable.

A Chinese chef told us that frittata is also part of the standard repertoire in most Chinese households. They like it spicier there and garlic, onions, chili and fish sauce are a must in the frittata. Tomatoes are usually used for the frittata there.

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Ideal for picnics

As temperatures rise, people like to eat outdoors. The frittata is also ideal for this. It can be easily portioned when cold if you are on the move by bike.

Unlike an omelette, the frittata is not folded in, but remains one-dimensional. It should also be thin rather than high and is always baked in the oven. Either, as in our recipe, only in the oven or you can start the frittata in a pan on the hob and leave it to finish cooking in the oven.

Unlike scrambled eggs, the preparation of which you should not lose sight of so that you can transfer the egg from the pan to the plate at the ideal time, when it is still slightly runny in some places, the frittata does not require any attention. You can leave it to bake in the oven and use the time for other preparations.

Organic for the taste

The certification stipulates that organic laying hens have more space in the barn and can also go outside. They are only fed organic feed. As colorants are not permitted in the feed, the color of the organic egg yolks is a light yellow.

The taste of many organic products is not clearly different. In our experience, you can definitely taste the difference with organic eggs.

Enjoy the spring sunshine and the fresh herbs that are now available everywhere in a frittata – one of the few things that people almost everywhere on the globe can agree on.

Photographs © GloriousMe 2025