- ¼ cup (40g) currants
- 2 tbsp red wine vinegar
- ⅓ cup (80ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
- 2 medium onions (300g), chopped finely
- 4 cloves garlic, crushed
- 8 eggs
- 1 tsp turmeric
- ½ cup finely chopped roasted walnuts, plus extra to serve
- ¾ cup finely chopped fresh flat-leaf parsley, plus extra leaves to serve
- ¾ cup finely chopped fresh coriander, plus extra leaves to serve
- ¾ cup finely chopped fresh dill, plus extra sprigs to serve
- ¼ cup finely chopped fresh oregano, plus extra sprigs to serve
- pomegranate seeds, to serve
- ⅓ cup (90g) hummus
- ⅓ cup (95g) Greek yoghurt
- ½ tsp ground cumin
- 1 tbsp lemon juice
- Preheat oven to 180°C/160°C fan-forced.
- Combine currants and vinegar in a small saucepan over medium heat; bring to the boil. Remove pan from heat; cool.
- Heat 2 tbsp of the extra virgin olive oil in a medium frying pan over medium-low heat; cook onion, stirring, for 5 minutes or until softened. Add garlic; cook for a further 1 minute or until very soft. Transfer to a bowl to cool. Season well.
- Combine lightly beaten eggs, turmeric, walnuts, herbs and cooled currant mixture in a medium bowl. Season well.
- Heat remaining oil in a large, deep 30cm non-stick ovenproof frying pan over medium heat. Add egg mixture; cook over medium-low heat until edges are starting to set.
- Transfer pan to oven; bake for 10 minutes or until frittata is just set. Meanwhile, make sauce.
- Serve frittata topped with extra herbs, walnuts and pomegranate. Drizzle with sauce.
- Combine ingredients in a small bowl with 1 tbsp warm water; season to taste.
Tip: The frittata can be made a day ahead. Refrigerate until ready to serve. Allow frittata to come to room temperature before serving.
Food From the Mediterranean, available where all good books are sold and at awwcookbooks.com.au.
Photography Alicia Taylor Stylist Olivia Blackmore