Dairy-Free Persian Herb Frittata (Kuku Sabzi)

Ingredients

• 1 cup Fresh Parsley
• 1 cup Fresh Cilantro
• 1 cup Fresh Dill
• 1/2 cup Green Onions
• 6 large Eggs
• 1 tablespoon All-Purpose Flour
• 2 tablespoons Barberries
• 1/4 cup Walnuts
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 2 tablespoons Olive Oil

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

Instructions

1. 1Preheat your oven to 175°C.
2. 2Finely chop the 1 cup of Fresh Parsley, 1 cup of Fresh Cilantro, 1 cup of Fresh Dill, and 1/2 cup of Green Onions.
3. 3In a large bowl, whisk together the 6 large Eggs, 1 tablespoon of All-Purpose Flour, 1/2 teaspoon of Turmeric, 1/2 teaspoon of Salt, and 1/4 teaspoon of Black Pepper until well combined.
4. 4Gently stir the chopped herbs, 2 tablespoons of Barberries, and 1/4 cup of Walnuts into the egg mixture.
5. 5Heat the 2 tablespoons of Olive Oil in an oven-safe skillet over medium heat.
6. 6Pour the herb and egg mixture into the heated skillet.
7. 7Cook on the stovetop for 5 minutes, or until the edges of the frittata begin to set.
8. 8Carefully transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the frittata is set in the center and the top is golden brown.
9. 9Allow the frittata to cool slightly in the skillet for a few minutes before cutting into wedges and serving.

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