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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 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


  1. 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.
  2. 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.
  3. Remove from skillet and serve with a dollop of yogurt and sliced cherry tomatoes.
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