A veggie frittata is a fresh twist on dinner, and this Persian-style kuku sabzi is jammed with herbs and greens. Wrap up leftover wedges so they’re within reach for breakfasts and lunches.
Contains: milk, eggs, wheat
What You Get
Crumbled feta cheese
What You'll Need
Preheat the oven to 475°F. Slice half of the red onion, reserving the rest for another use (you should have about 1 cup). Roughly chop ⅓ cup each of the cilantro, parsley, and dill. In a small bowl, toss to combine. Crack 9 of the eggs into a large bowl and whisk to combine. Whisk in ¼ teaspoon salt and the herbs, reserving 1 tablespoon of the herbs for the yogurt.
In a large cast-iron skillet or ovenproof pan over medium heat, warm 2 tablespoons olive oil. Add the red onion and sauté until soft, 5 minutes. Add the spinach and sauté until wilted, 2 minutes.
Pour in the egg mixture. Sprinkle the feta over the top. Cook until the edges of the frittata are set, 3 minutes. Transfer the pan to the oven and bake until the middle is set, about 10 minutes longer, depending on the size of your pan.
Meanwhile, wrap the pita in foil. During the last few minutes of baking, slide the pita into the oven to warm. Stir the remaining 1 tablespoon of herbs into the yogurt, mixing until combined.
Let the frittata rest for a few minutes before cutting into wedges. Transfer the wedges to plates and dollop with the yogurt. Serve warm, with the pita bread on the side.