Persian Herb Frittata (Kuku Sabzi)

Ingredients

• 8 large Eggs
• 1 cup Fresh parsley
• 1 cup Fresh cilantro
• 1/2 cup Fresh dill
• 4 stalks Green onions
• 2 tbsp All-purpose flour
• 1/2 tsp Baking powder
• 1/4 tsp Turmeric
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Olive oil

Instructions

1. 1Preheat your oven to 350°F (175°C).
2. 2Finely chop the 1 cup of fresh parsley, 1 cup of fresh cilantro, 1/2 cup of fresh dill, and 4 stalks of green onions.
3. 3In a large bowl, whisk together the 8 large eggs, 2 tablespoons 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 well combined.
4. 4Add the chopped parsley, cilantro, dill, and green onions to the egg mixture and stir until everything is evenly distributed.
5. 5Heat the 2 tablespoons of olive oil in a 10-inch oven-safe skillet over medium heat. The oil should shimmer but not smoke.
6. 6Pour the egg and herb mixture into the hot skillet. Cook for 5 to 7 minutes, without stirring, until the edges of the frittata begin to look set and slightly golden.
7. 7Carefully transfer the skillet to the preheated oven. Bake for 15 to 20 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.

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