Persian Mixed-Herb and Feta Frittata
Serves 4.
Note: To make lemony yogurt, whisk together 1 cup of whole-milk Greek yogurt, the juice of 1/2 lemon, 1/2 garlic clove, grated, and 1/2 teaspoon of salt. From “Eating Out Loud” by Eden Grinshpan with Rachel Holtzman (2020, Clarkson Potter).
3 tbsp. extra-virgin olive oil, divided
1 medium yellow onion, finely diced
1 clove garlic, grated or minced
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. ground cumin
1/2 tsp. ground turmeric
1/2 tsp. ground coriander
12 eggs
1/4 tsp. freshly ground black pepper
1 cup chopped fresh parsley, plus more for serving
1 cup chopped fresh dill, plus more for serving
3 tbsp. finely chopped raw walnuts
1/2 cup heavy cream
1 cup crumbled sheep’s milk feta
Lemony yogurt, for serving (see Note)
Hot sauce, for serving
Preheat the oven to 350 degrees.
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.
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.
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.