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Persian Green Herb Frittata (“Kuku Sabzi”)



6 farm fresh eggs

½ teaspoon turmeric

½ teaspoon kosher salt

Freshly ground black pepper

Scant 1 cup sliced chives (or scallions)

Scant 1 cup cilantro, roughly chopped

Scant 1 cup fresh dill, coarsely chopped

Scant 1 cup parsley, coarsely chopped

1 cup spinach, blanched, shocked, squeezed dry, and chopped

3 tablespoons olive oil

1 cup Greek yogurt

1 cup yellow and red cherry tomatoes, halved


  1. Preheat oven to 400 degrees.
  2. Whisk eggs with turmeric, salt, and pepper. Add chives, cilantro, dill, parsley, and spinach to egg mixture. Stir well to combine.
  3. In a large seasoned cast iron skillet (or sauté pan), heat olive oil until hot over medium heat.
  4. Pour herb mixture into skillet and cook over medium heat for 2 minutes, until edges are set. Place in oven and cook until firm, about 5 minutes.
  5. Remove from skillet and serve with a cool dollop of yogurt and sliced cherry tomatoes.
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