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.
Allergen Note: Contains milk, eggs, wheat.
Preheat the oven to 475°F. Slice half of the red onion, reserving the rest for another use (you should have about 1 cup sliced onion). Pick the cilantro and parsley leaves and dill fronds, discard the stems, and roughly chop the herbs (you should have about 1 cup chopped herbs). Crack 9 of the eggs into a large bowl and whisk to combine. Whisk in the herbs, tagine seasoning, and ¼ teaspoon salt.
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, about 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, 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.
Let the frittata rest for a few minutes before cutting into wedges. Transfer the wedges to plates and dollop with the green garlic yogurt. Serve warm, with the pita bread on the side.