Ingredients
Scale
- 1 cup fresh dill, finely chopped
- 1 cup fresh cilantro, finely chopped
- 1 cup fresh parsley, finely chopped
- 3 cups fresh garlic chives or spring onion, finely chopped
- 6 large eggs
- 3 tablespoons Greek yogurt
- ½ cup walnuts, chopped coarsely (optional, plus more for garnish)
- â…“ cup barberries, soaked in water for 10-15 minutes (optional, plus more for garnish)
- 1 teaspoon dried fenugreek
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground turmeric powder
- ½ teaspoon paprika
- 1 tablespoon cornstarch or all-purpose flour
- 3 tablespoons avocado oil (for cooking)
Instructions
- Mix all the herbs in a large bowl until well distributed.
- Whisk together eggs, Greek yogurt, walnuts, barberries, fenugreek, salt, pepper, turmeric, paprika, and cornstarch until smooth.
- Combine the herb mixture with the egg mixture until evenly blended.
- Heat avocado oil in a non-stick skillet and pour in the batter.
- Cover and cook on low for 15-20 minutes until set.
- Flip the frittata onto a large plate and slide back into the pan to firm the bottom.
- Cook for an additional 10-15 minutes covered, then allow to cool.
- Garnish and serve warm or cold.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use the freshest herbs for the best flavor.
Keep the heat low while cooking to prevent burning.
A well-seasoned or non-stick pan aids easy flipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Brunch
- Method: Skillet
- Cuisine: Persian
Nutrition
- Calories: 180
- Sugar: 1
- Sodium: 320
- Fat: 13
- Saturated Fat: 1.5
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
- Cholesterol: 180