Persian Mixed-Herb and Feta Frittata

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.

How Chefs Are Making Yom Kippur Break Fast in 2020

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

How Chefs Are Making Yom Kippur Break Fast in 2020

Tagged as:

Your Comments

The Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. All readers can browse the comments, and all Forward subscribers can add to the conversation. In the interest of maintaining a civil forum, The Forward requires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not and will be deleted. Egregious commenters or repeat offenders will be banned from commenting. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and the Forward reserves the right to remove comments for any reason.

Recommend this article

Persian Mixed-Herb and Feta Frittata

Thank you!

This article has been sent!