If you chop up all the fresh herbs in your fridge and wind up short of the 4 1/2 cups required, you can substitute dandelion, arugula or spinach. I added 1 1/2 cups of finely chopped dandelion to make up the shortfall.
Persian Herb Leek Frittata
- 3 T olive oil, divided
- 1 onion, finely chopped
- 1 leek, white and pale-green parts, finely chopped
- 5 large eggs
- 1½ t kosher salt
- 1 t baking powder (omitted here)
- 1 t freshly ground black pepper
- ½ t ground turmeric
- 1½ c each finely chopped cilantro, dill, parsley
- 1 T dried fenugreek leaves (I substituted 1/2 tablespoon each of fennel and mustard seeds)
Heat 2 tablespoons oil in a medium-sized pan over medium-low heat. Cook onion and leek, stirring occasionally, until very soft but not brown, 10 minutes. Transfer to a plate to cool.
In a large bowl combine eggs, salt, baking powder, pepper, and turmeric. Add onion mixture, fresh herbs and fenugreek.
Preheat oven to 375F. Brush a casserole dish with a tablespoon of olive oil. Pour in egg mixture and cook until just set, 20 minutes, then broil for one minute. Serve Persian Herb Leek Frittata hot, warm, or cold with a large dollop of 2 % Greek yogurt. Serves 6 – 8.
- I’ve taken a few jittery liberties in adapting the recipe — used less oil, omitted or substituted ingredients — and it still tastes delicious.
- Listen to my friend, Harriet Sugar Miller, rave about dill.
- Watch charming chef Andy Baraghani, senior food editor at Bon Appétit, prepare Persian Herb and Leek Frittata below.