Persian Green Herb Frittata (“Kuku Sabzi”)

By LRay

The Local Palate, October 2014, page 109.

Ingredients

• 6 farm fresh eggs
• 1/2 teaspoon turmeric
• 1/2 teaspoon kosher salt
• Freshly ground black pepper
• Scant 1 cup sliced chives (or scallions)
• Scant 1 cup cilantro, roughly chopped
• Scant 1 cup fresh dill, coarsely chopped
• Scant 1 cup parsley, coarsely chopped
• 1 cup spinach, blanched, shocked, squeezed dry, and chopped
• 3 tablespoons olive oil
• 1 cup Greek yogurt
• 1 cup yellow and red cherry tomatoes, halved

Details

Servings 6
Adapted from localpalatemag.com

Preparation

Step 1

Directions

Preheat oven to 400 degrees.

Whisk eggs with turmeric, salt, and pepper. Add chives, cilantro, dill, parsley, and spinach to egg mixture. Stir well to combine.

In a large seasoned cast iron skillet (or sauté pan), heat olive oil until hot over medium heat.

Pour herb mixture into skillet and cook over medium heat for 2 minutes, until edges are set. Place in oven and cook until firm, about 5 minutes.

Remove from skillet and serve with a cool dollop of yogurt and sliced cherry tomatoes.