Persian Mixed-Herb and Feta Frittata

6 steps

Cook:30min

Updated at: Tue, 29 Oct 2024 21:20:33 GMT

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Ingredients

6 servings

3 tablespoonsextra-virgin olive oil

1 ½ teaspoonskosher salt

plus more to taste

½ teaspoonground cumin

½ teaspoonground coriander

12eggs

large

¼ teaspoonfreshly ground black pepper

1 cupfresh parsley

chopped, plus more for serving

1 cupfresh dill

chopped, plus more for serving 3 tablespoons finely chopped raw walnuts

½ cupheavy cream

1 cupsheep's milk feta

crumbled

Lemony Yogurt (page 56), for serving

harissa

Instructions

Step 1

1 Preheat the oven to 350°F.

Step 2

2 In a large cast-iron skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, salt, cumin, turmeric, and coriander and continue cooking for 1 minute. Set aside.

Step 3

3 In a large bowl, whisk the eggs until uniform. Season with a pinch of salt and the black pepper, then add the onion mixture, parsley, dill, walnuts, and cream. Mix thoroughly and set aside.

Step 4

4 In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Carefully rotate the pan so the olive oil coats the entire bottom plus a few inches up the sides. Add the egg mixture and cook undisturbed until the sides begin to set, 3 to 5 minutes.

Step 5

5 Sprinkle the eggs with the feta and transfer the pan to the oven. Bake until the eggs are almost set but still a little jiggly on top, 15 to 20 minutes.

Step 6

6 Serve topped with extra parsley and dill and alongside lemony yogurt and hot sauce.