Persian Herb Frittata

Persian Herb Frittata

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



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


  • Preheat oven broiler. 

  • Whisk together eggs, turmeric, and sea salt. Fold in herbs and set aside. 

  • 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.

  • Remove skillet from heat and let onions cool slightly. Then, transfer to the egg/herb mixture and combine well. 

  • 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. 

  • 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. 

  • Serve warm or room temperature, cut into wedges.


    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