Fresh Herb Frittata

Fresh Herb Frittata
Photography by Brian Wetzstein | Food styling by Donna Coates and Linda Hall

Inspired by kuku sabzi, an herb-heavy egg dish traditionally served for Persian New Year, this version uses less oil and is baked instead of fried.

SERVING SIZE: 1 piece (70 grams)
PREP TIME: 20 minutes
COOKING TIME: 18 minutes


  • 3 tablespoons (45 milliliters) grapeseed oil, divided
  • ? cup yellow onion, thinly sliced
  • 2 teaspoons minced garlic
  • 1? cups chopped fresh cilantro
  • 1? cups chopped fresh flat leaf parsley
  • 1 cup chopped fresh dill (woody stems removed)
  • ? teaspoon freshly ground black pepper
  • ? teaspoon ground turmeric
  • 5 eggs, beaten
  • 1 teaspoon baking powder
  • ? teaspoon kosher salt
  • 1 tablespoon pomegranate arils


  1. Preheat oven to 400°F (204°C).
  2. Trace a 9-inch round cake pan on parchment paper, then cut to create a piece that fits in the bottom of the pan.
  3. In a sauté pan, heat 1 tablespoon oil, then add onions and cook 3 to 4 minutes, until soft.
  4. Add garlic and cook for 1 minute.
  5. Add cilantro, parsley and dill and cook 1 to 2 minutes until wilted.
  6. Transfer mixture to a large mixing bowl and stir in pepper and turmeric.
  7. Set aside to cool slightly, about 5 minutes.
  8. Add eggs, baking powder and salt and stir to combine.
  9. Brush pan with remaining 2 tablespoons oil (on parchment and up the sides), then pour in the egg mixture.
  10. Bake 18 to 20 minutes,or until internal temperature reaches 160°F (71°C), then remove and place on a cooling rack.
  11. Use a butter knife to loosen the edges of the frittata, then place a plate on top of the pan and gently flip to remove the frittata.
  12. Flip back over using another large plate or serving dish.
  13. Cut into 6 pieces, garnish with pomegranate arils and serve warm.

NUTRITION PER SERVING: 124 calories, 10g total fat, 2g saturated fat, 134mg cholesterol, 332mg sodium, 4g carbohydrate, 1g fiber, 1g sugar, 5g protein, 199mg potassium, 106mg phosphorus

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Ginger Hultin
Ginger Hultin, MS, RDN is the owner of the private practices, Champagne Nutrition, and Seattle Cancer Nutritionist in Seattle, WA. She specializes in integrative health and oncology, nutrigenomics, and plant-based diets. Follow her on Facebook, Instagram, Pinterest and Twitter.