Nonnetta’s Spring Green Herb Frittata

"I saw this recipe on Bon Appetite and it brought back some memories from my Turkmen childhood. After we moved to Russia, I don’t remember my parents ever making this dish - I guess it was exclusively a Turkmen thing! (But they were very good at making shakshuka!) So I started researching and exploring variations on the theme, and I came up with this recipe... inspired by Iranian chef Kuku Sabzi (My Persian Kitchen), my own childhood and of course the season of spring!  I hope you'll enjoy." - Nonna

Ingredients:

1. Olive or coconut oil (2 and 3 tablespoons separately)

2. 1 medium onion, finely chopped

3. 1 medium leek, white and pale-green parts only, finely chopped

4. 2-3 cloves of garlic, finely chopped

5. 5 large eggs

6. 1½ teaspoons sea salt

7. 1 teaspoon baking powder

8. 1 teaspoon freshly ground black pepper

9. ½ teaspoon ground turmeric

10.1½ cups finely chopped cilantro

11.1½ cups finely chopped dill

12.1½ cups finely chopped parsley

How to: 

Heat 2 tablespoons of oil in a 10" cast iron skillet over medium heat. Add onion, leek, and garlic, stirring occasionally, until very soft but not brown (about 10–12 minutes). Transfer to a plate and let cool. Wipe skillet and set aside.

Whisk eggs, salt, baking powder, pepper, and turmeric in a large bowl then mix in onion mixture, cilantro, dill, parsley. Mixture should look thick and very green.

Heat broiler. Heat 3 tablespoons of oil in a skillet over medium heat. 

*If you’d like to make it as a roll, use a baking sheet.

Pour in egg mixture, spread evenly across pan with spatula. Cover and cook frittata until bottom is just set (about 8–10 minutes). Uncover and broil, watching carefully, until top is set (about 1-2 minutes). Let cool slightly, then slide out onto a platter.