Persian Herb Frittata

Ingredients

• Egg

  Whole, fresh eggs

  6 large or 300g

• Garlic

  Raw

  1 cloves, minced or 3g

• Wheat flour

  White, all-purpose, unenriched

  1 tbsp or 8g

• Turmeric

  Spices, ground

  ½ tsp or 1g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  ½ tsp or 1g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Dill

  Fresh

  1 cup sprigs or 9g

• Parsley

  Raw

  1 cup or 60g

• Walnuts

  Nuts, english

  ⅛ cup, chopped or 15g

• Butter

  Unsalted

  2 tbsp or 28g

Directions

1. Preheat the oven to 400°F.
2. In a bowl, whisk together the eggs, minced garlic, flour, turmeric, salt, and pepper. Stir in the green onions, cilantro, dill, parsley, and walnuts.
3. Heat butter in a 10-12 inch skillet over medium heat. Pour in the egg mixture and spread evenly with a spoon. Cook until the edges begin to set, about 2 minutes.
4. Transfer the skillet to the oven and bake until the eggs are fully set, approximately 5 minutes. Test by making a small cut in the center.
5. Serve the frittata hot or cold, cut into wedges.