This frittata uses fragrant fresh herbs by the handful. Feel free to make substitutions - this is a very versatile recipe and would be delicious with a generous amount of other herbs or tender greens.
|6||eggs (large, beaten)|
|1 clv||garlic (crushed)|
|1 c||green onions (or chives, chopped)|
|1 c||cilantro (chopped)|
|1 c||dill (fresh, chopped)|
|1 c||parsley (fresh, chopped)|
|1⁄2 c||yogurt (plain, Greek-style)|
Preheat oven to 400˚F.
In a large bowl, whisk together the eggs, garlic, flour, turmeric, salt, and black pepper. Fold in the herbs.
Heat the butter in a 12-inch oven-safe skillet over medium heat. Pour the egg and herb mixture into the skillet and use the back of a spoon to spread it out evenly. Cook about 2 minutes, until the eggs start to set around the edges.
Transfer the skillet to the oven and bake about 5 minutes, until the eggs are set. Serve hot or cold, sliced into wedges, topped with a dollop of yogurt.