Persian Herb Frittata

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Garlic

  Raw

  1 cloves, minced or 3g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Onions

  Young green, tops only

  1 cup chopped or 71g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Dill

  Fresh

  1 cup sprigs or 9g

• Parsley

  Raw

  1 cup or 60g

• Walnuts

  Nuts, english

  ⅛ cup, chopped or 15g

• Butter

  Salted

  2 tbsp or 28g

Directions

1. Preheat oven to 400 degrees F.
2. Whisk together the eggs, garlic, flour, turmeric, salt, and a few cracks of black pepper. Whisk in the green onions, herbs, and walnuts.
3. Heat the butter or oil in a 10-12" skillet over moderate heat. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
4. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit in the center.
5. Serve hot or cold, cut into wedges. Enjoy!

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