Wash the parsley, coriander and dill thoroughly and chop them finely, including the tender stalks.
Whisk the eggs in a large bowl until evenly combined.
Stir the chopped herbs, walnuts and barberries into the eggs until everything is well distributed.
Melt the butter in a frying pan over a low heat and pour in the egg mixture.
Put a lid on and let the frittata set slowly over a very gentle heat until the top is almost firm.
Carefully loosen the herb frittata from the pan and serve it warm or lukewarm in pieces.
Good to know
This frittata is wonderfully green, fragrant and pleasantly savoury. The barberries add little sour accents that make it special.
Swaps
Walnuts → pecans (mild, also with unsaturated fats); butter → ghee (buttery and suits high heat); barberries → pomegranate seeds (fruity and sour, with polyphenols); coriander → more parsley (fresh flavour, also provides vitamin K).
Allergens
Contains eggs, milk (butter) and walnuts. Generally suitable for children if the nuts are offered in an age-appropriate form; in pregnancy, serve it cooked through well.
