Persian Herb Frittata

Persian Herb Frittata

Serves 2-3


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.