We love frittatas because they are a great way to make a nourishing meal with whatever vegetables you have on hand. Feel free to use any leafy herbs or greens you have to make this herby frittata: parsley, cilantro, arugula, scallions, spinach, radish greens, mint, etc.
Persian Herb Frittata
SERVES 2-3
INGREDIENTS:
4 pasture-raised eggs, scrambled
1/4 tsp. ground turmeric
1/4 tsp. fine sea salt
1 cup chopped dill
1 cup chopped cilantro leaves
1 cup chopped parsley leaves
1 Tbs. extra virgin olive oil, divided
1 small red or yellow onion, finely diced
DIRECTIONS:
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Preheat oven broiler.
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Whisk together eggs, turmeric, and sea salt. Fold in herbs and set aside.
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Heat one tablespoon olive oil in a 10-inch skillet over moderate heat. Add red onion plus a pinch of salt and sauté until translucent and very soft (do not brown), about 10 minutes.
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Remove skillet from heat and let onions cool slightly. Then, transfer to the egg/herb mixture and combine well.
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Add remaining tablespoon olive oil to the now empty skillet and return it to medium heat. Pour the egg mixture into the skillet and use the back of a rubber spatula to spread it evenly in the pan. Cook until the eggs just start to set around the edges, about 3 minutes.
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Place the skillet under the broiler and cool until the eggs are completely set, another 3-4 minutes. The middle should be firm to the touch and the top starting to brown. Transfer frittata to cutting board.
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Serve warm or room temperature, cut into wedges.
NOTES:
Herb substitutions: chives, scallions, spinach, tarragon, leeks, arugula, mint
This recipe is easily scalable. To serve 4-6 people, simply add an extra cup of herbs, two additional eggs, increase turmeric to 1/2 teaspoon, and add a pinch more salt.
Recipe developed for SWW® by Erin Parekh
