Persian Herb and Cheese Frittata (Kookoo Panir Sabzi)

In a large bowl, whisk the 8 large eggs until well combined and slightly frothy.

Add the 1/2 cup chopped parsley, 1/2 cup chopped dill, 1/4 cup chopped cilantro, 1/4 cup chopped chives, 4 ounces crumbled feta cheese, 1/2 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the egg mixture. Stir gently to combine all ingredients.

Heat 2 tablespoons of olive oil in a 10-inch oven-safe non-stick skillet over medium heat. Once the oil is shimmering, pour the egg and herb mixture into the skillet, spreading it evenly.

Cook on the stovetop for 5-7 minutes over medium-low heat, or until the edges are set and the bottom is golden brown. Do not stir.

Transfer the skillet to a preheated oven and bake at 375°F (190°C) for 15-18 minutes, or until the frittata is puffed, set in the center, and lightly golden on top.

Carefully remove the skillet from the oven. Let the frittata cool in the skillet for 5 minutes before inverting it onto a cutting board or serving directly from the pan.

Cut into wedges and serve warm or at room temperature.