Dairy-Free Kuku Sabzi (Herb Frittata)

Ingredients

• 6 large Eggs
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 1/2 cup Fresh dill
• 1 cup Spinach
• 1/2 medium Onion
• 1 tablespoon All-purpose flour
• 1/2 teaspoon Baking powder
• 1/4 teaspoon Turmeric
• 2 tablespoons Vegetable oil
• 1/2 teaspoon Salt
• 1/4 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to 175°C.
2. 2In a large bowl, whisk the 6 large Eggs until they are well combined.
3. 3Add the 1 cup of chopped fresh parsley, 1 cup of chopped fresh cilantro, 1/2 cup of chopped fresh dill, 1 cup of chopped spinach, and the 1/2 finely chopped onion to the whisked eggs.
4. 4Stir in the 1 tablespoon of all-purpose flour, 1/2 teaspoon of baking powder, 1/4 teaspoon of turmeric, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper until everything is evenly distributed.
5. 5Heat the 2 tablespoons of vegetable oil in an oven-safe skillet over medium heat until the oil shimmers.
6. 6Pour the egg and herb mixture into the hot skillet.
7. 7Cook on the stovetop for 3-5 minutes, until the edges of the frittata begin to look set and slightly firm.
8. 8Carefully transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the frittata is puffed up, golden brown, and a toothpick inserted into the center comes out clean.
9. 9Let the frittata cool in the skillet for at least 5 minutes before slicing and serving.

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