Kuku Sabzi – Persian Herb Frittata

Persian baked herb frittata with generous amounts of parsley, cilantro, dill and chives. Thick, fragrant and served in wedges as part of a mezze table or as breakfast.

• 6 eggs
• 1 bunch parsley, finely chopped
• 1 bunch cilantro, finely chopped
• 1 bunch dill, finely chopped
• 4 scallions, sliced
• 50 g walnuts, chopped (optional)
• 1/2 tsp turmeric
• 1/2 tsp baking powder
• Salt and pepper
• 3 tbsp olive oil

Method

1. 1
   Whisk eggs with turmeric, baking powder, salt and pepper. Stir in herbs, scallions and walnuts.
2. 2
   Heat olive oil in an oven-safe skillet. Pour in egg mixture and cook over medium heat until edges set.
3. 3
   Transfer to a 180°C oven until center is just set, about 15 minutes.
4. 4
   Cool slightly, cut into wedges and serve warm or at room temperature.