Persian Herb and Feta Frittata (Kuku Sabzi Inspired)

Preheat your oven to 350°F (175°C).

In a large bowl, whisk the 6 large eggs until well combined. Stir in the 1/2 cup chopped fresh parsley, 1/2 cup chopped fresh cilantro, 1/4 cup chopped fresh dill, 1/4 cup chopped fresh chives, 1/2 cup crumbled feta cheese, 1/4 teaspoon turmeric powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Heat 1 tablespoon of olive oil in a 10-inch oven-safe non-stick skillet over medium heat. Once hot, pour the egg mixture into the skillet, spreading it evenly.

Cook on the stovetop for 5-7 minutes, or until the edges are set and the bottom is lightly golden.

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

Remove from the oven and let it cool in the skillet for 5 minutes before slicing and serving.