From chef Frank Stitt of Highlands Bar and Grill, Birmingham, Alabama
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 coarsely chopped cilantro
Scant 1 cup coarsely chopped fresh dill
Scant 1 cup coarsely chopped parsley
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
Preheat oven to 400 degrees. In a mixing bowl, whisk eggs with turmeric, salt, and pepper. Add chives, cilantro, dill, parsley, and spinach. Stir well to combine.
In a large cast-iron skillet (or sauté pan), heat olive oil over medium heat. Pour herb mixture into skillet and cook for 2 minutes, until edges are set. Place in oven and cook until firm, about 5 minutes.
Remove from skillet and serve with a dollop of yogurt and sliced cherry tomatoes.