Dairy-Free and Nut-Free Kuku Sabzi (Herb Frittata)

Ingredients

• 6 large Eggs
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 0.5 cup Fresh dill
• 1 cup Spinach
• 0.5 medium Onion
• 2 cloves Garlic
• 2 tbsp Olive oil
• 0.5 tsp Turmeric
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Finely chop the 1 cup of fresh parsley, 1 cup of fresh cilantro, and 0.5 cup of fresh dill. Also, finely chop the 1 cup of spinach. Dice the 0.5 medium onion into small pieces and mince the 2 cloves of garlic.
3. 3In a large bowl, whisk together the 6 large eggs, 0.5 teaspoon of turmeric, 0.5 teaspoon of salt, and 0.25 teaspoon of black pepper until well combined.
4. 4Add the chopped parsley, cilantro, dill, spinach, diced onion, and minced garlic to the bowl with the whisked eggs. Mix everything together thoroughly until all the ingredients are evenly distributed throughout the egg mixture.
5. 5Place an oven-safe skillet, about 10-12 inches in diameter, on the stovetop over medium heat. Add the 2 tablespoons of olive oil and let it heat up for about 1 minute until it shimmers.
6. 6Carefully pour the egg and herb mixture into the heated skillet. Let it cook on the stovetop for 5 minutes without stirring. You should see the edges starting to set.
7. 7Transfer the skillet to the preheated oven. Bake for 25 to 30 minutes, or until the frittata is puffed up, set in the center, and the top is golden brown.
8. 8Remove the skillet from the oven and let the frittata cool in the skillet for at least 5 minutes. This allows it to firm up further, making it easier to slice and serve.

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