Persian Herb and Feta Frittata (Kuku Sabzi)

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, 1/4 cup chopped fresh chives, 1/2 cup crumbled feta cheese, 1/2 teaspoon turmeric powder, 1/4 teaspoon black pepper, and 1/2 teaspoon salt to the egg mixture. Stir gently to combine.

Heat 2 tablespoons of olive oil in a 10-inch oven-safe non-stick skillet over medium heat.

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.

Transfer the skillet to the preheated oven and bake for 15-18 minutes, or until the frittata is set in the center and lightly golden brown.

Remove from the oven, let it cool for a few minutes, then slice and serve warm.