Persian Herb Frittata | Kaiser PermanenteAbout Kaiser Permanente HomeKaiser Permanente Home

Whisk together eggs, fenugreek, baking powder, salt, pepper, and turmeric in a large bowl. Fold in chopped herbs (scallions, parsley, cilantro, dill, or mint leaves), walnuts and barberries, cranberries, currants or chopped dried sour cherries, if using.Warm a nonstick pan with 2 to 4 tablespoons of oil (enough to cover bottom of pan) over low heat. Pour in the egg mixture, then flatten the top with a spatula to distribute the herbs evenly. Cook covered for 5 to 10 minutes, until the bottom is set (check by lifting the edge with a spatula).Use the edge of a spatula to cut into four pieces* and carefully flip each piece using two spatulas. Cook for another 5 to 10 minutes, uncovered, until cooked through.Cut into 8 wedges and place on a serving platter. Garnish with fresh herbs, radishes, barberries. *Ideally, you can invert the frittata without cutting if you have a plate slightly larger than the diameter of your pan. Place the plate over the top of the pan, invert it (so that the cooked bottom is now on top), then slide the inverted frittata back into the pan to cook the other side.