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Persian Herb Frittata

Prep time
20 mins
Entrée | Egg & dairy products
Middle East
Special Diets
Ovo-vegetarian | Lacto-vegetarian
Food Allergies
Corn-free | Soy-free | Nut sensitivity

Adapted from


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 clvgarlic (crushed)
1 Tflour
1⁄2 tturmeric
1⁄2 tsalt
  black pepper
1 cgreen onions (or chives, chopped)
1 ccilantro (chopped)
1 cdill (fresh, chopped)
1 cparsley (fresh, chopped)
2 Tbutter
1⁄2 cyogurt (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.