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Persian Herb Frittata

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. 



For 6 Serving(s)


  • 6 eggs
  • 1 clv garlic
  • 1 T flour
  • 1/2 t turmeric
  • 1/2 t salt
  • black pepper
  • 1 c green onions
  • 1 c cilantro
  • 1 c dill
  • 1 c parsley
  • 2 T butter
  • 1/2 c yogurt

Persian Herb Frittata Directions

  1. Preheat oven to 400˚F.
  2. In a large bowl, whisk together the eggs, garlic, flour, turmeric, salt, and black pepper. Fold in the herbs.
  3. 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.
  4. 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.

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