Persian Herb and Leek Frittata

Ingredients

• 5 tablespoons olive 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

Directions

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.

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.)

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.

Original Recipe