Kuku Sabzi (Persian Herb Frittata) Recipe

Ingredients:

• 6 large eggs
• 1 teaspoon kosher salt
• 1/2 teaspoon pepper
• 1/2 teaspoon turmeric
• 2 tablespoons extra virgin olive oil, divided use
• 6 green onions, trimmed and chopped
• 2 cups flat-leaf parsley leaves, roughly chopped
• 2 cups cilantro, roughly chopped
• 2 cups spinach, roughly chopped
• 1 cup fresh dill, freshly chopped
• OPTIONAL:
• 1/3 cup dried cranberries
• 1/3 cup walnuts, toasted and roughly chopped
• 1 cup additional chopped herbs

Directions:

1. Place rack in middle of oven and preheat to 350°F.
2. In a large bowl, whisk together eggs, salt, pepper, and turmeric.
3. Warm a large skillet over medium heat and drizzle in 1 tablespoon olive oil. Add all the chopped greens and sauté 2 minutes.
4. Transfer sautéed greens to an oven-safe, 8-inch fry pan (see Cook's Tips). Place pan over medium heat. Carefully pour egg mixture over sautéed greens. Use a spatula to distribute everything evenly.
5. Continue cooking over medium heat 4 to 5 minutes or until edges are set and only center is jiggly.
6. Transfer pan to oven. Bake 5 to 7 minutes or until egg is fully set. Sprinkle with optional toppings as desired.
7. Cook's Tips:
8. To quickly chop greens, use pulse button on food processor, being careful not to blend into a mush. Veggies may discolor more this way. Using a slicing motion when cutting by hand inhibits bruising.
9. The sautéed greens and egg mixture may also be placed in a well-oiled, 8-inch cake pan. In this method, bake 12 to15 minutes instead of beginning on stovetop as stated in step #4.