Persian Herb Frittata

Serving size:
 6 Servings


    • 6
    • eggs (large, beaten)
    • 1 clv
    • garlic (crushed)
    • 1 T
    • flour
    • 1⁄2 t
    • turmeric
    • 1⁄2 t
    • salt
    • black pepper
    • 1 c
    • green onions (or chives, chopped)
    • 1 c
    • cilantro (chopped)
    • 1 c
    • dill (fresh, chopped)
    • 1 c
    • parsley (fresh, chopped)
    • 2 T
    • butter
    • 1⁄2 c
    • yogurt (plain, Greek-style)
20 minutes
Ready in
20 minutes


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. 

Adapted from


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.


Special Diets: 

Food Allergies: