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 and photos by Erin Parekh, Head of Nutrition at Sarah Wragge Wellness