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Frittata is an Italian specialty based on eggs, which is very similar to an omelette and can be enriched with various ingredients according to individual desires and tastes. In this recipe, the frittata is seasoned with Cook’s organic sumac.
Sumac is used in oriental cuisine, and refers to the berries of the tree of the same name, stripped of its seeds. This spice has a refreshing fruity taste.
Sumac is a spice that can easily be used to enhance egg-based preparations. It brings whiff to frittatas, omelettes, etc… You can introduce sumac powder directly into your preparation before you cook it, but you can also sprinkle it at the last minute on the dish to enjoy its full taste!
Do you know ? The Cook brand belongs to Arcadie – located in Méjannes-lès-Alès in the Gard department of the Occitanie region – which also markets L’Herbier de France (organic herbal teas).
Since 1990, Arcadie, under the Cook and Herbier de France brands, has set a mission to promote the flavors and virtues of organic spices and plants while respecting people and the environment. To discover and order all products, go to the website www.arcadie.fr.
Delphine Bouchard’s recipe for cooking
- Heat the oven to 180 degrees.
- Line a round cake pan, 26 cm in diameter, with baking paper.
- Crack the eggs into a bowl. Add salt and pepper. Add the creamy yoghurt, grated Parmesan, the herbs once chopped, the sumac powder, salt and pepper 5 berries. whisk.
- Arrange the sliced cooked potatoes in the bottom of the skillet.
- Pour the omelette. Bake for about 25 minutes.
- Cut it into slices and enjoy the frittata hot or cold.
- 6 small organic steamed potatoes
- 6 organic eggs
- 3 tablespoons creamy organic yogurt
- 2 tablespoons grated organic Parmesan cheese
- 1 bunch of aromatic leaves (mix of your choice: with parsley, coriander, chives, thyme, mint, etc.)
- 2 tablespoons cooking + organic sumac powder, for serving
- Organic olive oil
- Salt and pepper 5 berries