Gluten-Free Persian Herb Frittata (Kuku Sabzi)

Ingredients

• 8 large Eggs
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 1 cup Fresh dill
• 1/2 cup Green onions
• 1/4 cup Barberries
• 1/4 cup Walnuts
• 1/2 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2In a large bowl, whisk together the 8 large Eggs, 1/2 tsp Turmeric, 1/2 tsp Salt, and 1/4 tsp Black pepper until well combined.
3. 3Finely chop the 1 cup Fresh parsley, 1 cup Fresh cilantro, 1 cup Fresh dill, and 1/2 cup Green onions. Add all the chopped herbs and green onions to the egg mixture in the large bowl and stir.
4. 4Gently stir in the 1/4 cup Barberries and 1/4 cup Walnuts into the egg and herb mixture.
5. 5Heat the 2 tbsp Olive oil in a 10-inch oven-safe skillet over medium heat until it shimmers.
6. 6Pour the entire egg mixture into the hot skillet. Cook for 5 to 7 minutes, without stirring, until you see the edges of the frittata beginning to set and look cooked.
7. 7Carefully transfer the skillet with the frittata into the preheated oven. Bake for 10 to 12 minutes, or until the frittata is puffed up, set in the center, and the top is a light golden brown.
8. 8Remove the skillet from the oven and let the frittata cool in the skillet for at least 5 minutes before slicing and serving. This allows it to firm up slightly.

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