Persian Herb and Leek Frittata Recipe

Name: Persian Herb and Leek Frittata
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8 servings
Ingredients: 5 tablespoons vegetable oil, divided; 1 medium onion, finely chopped; 1 medium leek, white and pale-green parts only, finely chopped; 5 large eggs; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground turmeric; 1 1/2 cups finely chopped cilantro; 1 1/2 cups finely chopped dill; 1 1/2 cups finely chopped parsley; 1 tablespoon dried fenugreek leaves

Ingredients

5 tablespoons vegetable oil, divided
1 medium onion, finely chopped
1 medium leek, white and pale-green parts only, finely chopped
5 large eggs
1 1/2 teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 1/2 cups finely chopped cilantro
1 1/2 cups finely chopped dill
1 1/2 cups finely chopped parsley
1 tablespoon dried fenugreek leaves

PREP TIME 10m	COOK TIME 20m	TOTAL TIME 30m
YIELD 8 servings

Instructions

Heat 2 Tbsp. oil in a 10" skillet over medium.
Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes.
Transfer to a plate and let cool.
Wipe out skillet; set aside.
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl.
Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
Heat broiler.
Heat remaining 3 Tbsp. oil in reserved skillet over medium.
Pour in egg mixture; spread evenly across pan with spatula.
Cover and cook frittata until bottom is just set, 8–10 minutes.
Uncover and broil, watching carefully, until top is set, about 1 minute.
Let cool slightly, then slide out onto a platter.