Let's cook.
Preheat your oven to 350°F (175°C).
In a large bowl, whisk the 6 large eggs until well combined. Add the 1 cup chopped fresh parsley, 1 cup chopped fresh cilantro, 1/2 cup chopped fresh dill, 1/2 cup crumbled feta cheese, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Mix gently until all ingredients are evenly distributed.
Heat 2 tablespoons of olive oil in a 10-inch oven-safe non-stick skillet over medium heat for 2 minutes.
Pour the egg and herb mixture into the hot skillet, spreading it evenly. Cook on the stovetop for 5-7 minutes, or until the edges begin to set and turn golden brown.
Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the frittata is set in the center and lightly golden on top.
Remove the skillet from the oven and let the frittata cool for 5 minutes before slicing and serving.
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