Kuku Sabzi-Inspired Frittata

INGREDIENTS

4 eggs

1/2 cup finely chopped herbs (I did a combination of mint, dill, parsley, and cilantro)

Olive oil

1/2 yellow onion, finely diced

Turmeric

Heaping 1/4 teaspoon fine grain sea salt

Black pepper to taste

Optional: serve with greek yogurt/labneh, lemony cucumber-tomato salad, and sumac

METHOD

1. Heat up 1 tablespoon of olive oil in a pan. Add diced onion and sauté on medium heat until caramelized. Add more oil if necessary. Once the onion is almost caramelized, season with a sprinkling of turmeric.

2. While the onion caramelizes, crack four eggs into a large bowl. Whisk well. Then, add the chopped herbs, caramelized onions, salt, and pepper. Whisk well.

3. Heat up a small nonstick pan. Add enough oil to lightly coat the bottom of the pan. Add the egg mixture. Cook on medium to medium high heat. Once the mixture begins to bubble around the perimeter and the edges begin to pull away from the pan, cover with a lid. Lower the heat and cook until the eggs are fully cooked.

4. Transfer to a cutting board and slice.

5. Serve with green yogurt or labneh and a cucumber-tomato salad seasoned with lemon juice, olive oil, sea salt, and pepper.