Persian Mixed-Herb and Feta Frittata

Graphic by Angelie Zaslavsky

Sign up for Forwarding the News, our essential morning briefing with trusted, nonpartisan news and analysis, curated by Senior Writer Benyamin Cohen.

Serves 4

3 tablespoons extra-virgin olive oil
1 medium yellow onion, finely diced
1 garlic clove, grated or minced
1½ teaspoons kosher salt, plus more to taste
½ teaspoon ground cumin
½ teaspoon ground turmeric
½ teaspoon ground coriander
12 large eggs
¼ teaspoon freshly ground black pepper
1 cup chopped fresh parsley, plus more for serving
1 cup chopped fresh dill, plus more for serving
3 tablespoons finely chopped raw walnuts
½ cup heavy cream
1 cup crumbled sheep’s milk feta
Lemony Yogurt for serving
Hot sauce of your choice for serving

1. Preheat the oven to 350°F.

2. In a large cast-iron skillet, heat 1 tablespoon of the olive oil over medium heat. Add the onion and cook until it begins to soften, about 3 minutes. Add the garlic, salt, cumin, turmeric, and coriander and continue cooking for 1 minute. Set aside.

3. In a large bowl, whisk the eggs until uniform. Season with a pinch of salt and the black pepper, then add the onion mixture, parsley, dill, walnuts, and cream. Mix thoroughly and set aside.

4. In the same skillet, heat the remaining 2 tablespoons olive oil over medium heat. Carefully rotate the pan so the olive oil coats the entire bottom plus a few inches up the sides. Add the egg mixture and cook undisturbed until the sides begin to set, 3 to 5 minutes.

5. Sprinkle the eggs with the feta and transfer the pan to the oven. Bake until the eggs are almost set but still a little jiggly on top, 15 to 20 minutes.

6. Serve topped with extra parsley and dill and alongside lemony yogurt and hot sauce.

Reprinted from “Eating Out Loud.” Copyright © 2020 by Eden Grinshpan with Rachel Holtzman. Published by Clarkson Potter, an imprint of Random House.