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Persian Herb and Leek Frittata

Name: Persian Herb and Leek Frittata
Cuisine: persian
Ingredients: 5 tablespoons vegetable oil, divided; 1 medium onion, finely chopped; 1 medium leek, white and pale-green parts only, finely chopped; 5 large eggs; 1 1/2 teaspoons kosher salt; 1 teaspoon baking powder; 1 teaspoon freshly ground black pepper; 1/2 teaspoon ground turmeric; 1 1/2 cups finely chopped cilantro; 1 1/2 cups finely chopped dill; 1 1/2 cups finely chopped parsley; 1 tablespoon dried fenugreek leaves

A small grocery run gets this on the table.

Ingredients

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directions

1.
Heat 2 Tbsp. oil in a 10" skillet over medium. Cook onion and leek, stirring occasionally, until very soft but not brown, 10–12 minutes. Transfer to a plate and let cool. Wipe out skillet; set aside.
2.
Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl. Using a rubber spatula, mix in onion mixture, cilantro, dill, parsley, and fenugreek. (Egg mixture should look thick and very green.)
3.
Heat broiler. Heat remaining 3 Tbsp. oil in reserved skillet over medium. Pour in egg mixture; spread evenly across pan with spatula. Cover and cook frittata until bottom is just set, 8–10 minutes. Uncover and broil, watching carefully, until top is set, about 1 minute. Let cool slightly, then slide out onto a platter.

Recipes sourced from Epicurious.com.

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