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(P) Persian Herb Frittata

(P) Persian Herb Frittata

By: Rachel's Tea



Cook Time
  • Large eggs beaten 6
  • Garlic crushed 1 clove
  • Nut flour 1 tablespoon
  • Turmeric 1/2 teaspoon
  • Salt 1/2 teaspoon
  • Freshly ground black pepper -
  • Chopped chives or green onions 1 cup
  • Chopped cilantro 1 cup
  • Chopped dill 1 cup
  • Chopped parsley 1 cup
  • Chopped walnuts (optional) 2 tablespoons
  • Clarified butter/ghee butter or vegetable oil 2 tablespoons
  • Plain yogurt (optional) to serve

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For A Delicious Breakfast!


  1. Preheat oven to 400°F.
  2. Whisk together the eggs, garlic, nut flour, turmeric, salt, and a few cracks of black pepper. Whisk in the herbs,walnuts (if using).
  3. Heat the butter or oil in a 10-12" skillet over moderate heat.
  4. Pour the egg mixture into the skillet and use the back of a spoon to spread it out evenly. Cook until the eggs start to set around the edges of the skillet, about 2 minutes.
  5. Place the skillet in the oven and bake until the eggs are completely set, about 5 minutes. To test, cut a small slit inthe center.
  6. Serve hot or cold, cut into wedges.

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