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Persian Herb and Leek Frittata

Andy Baraghani
  • minutes
  • Serves 8

INGREDIENTS

1 1/2 cups

Cilantro

1 1/2 cups

Dill

1

Leek, medium

1

Onion, medium

1 1/2 cups

Parsley

5

Eggs, large

1 tsp

Baking powder

1 tsp

Black pepper, freshly ground

1 tbsp

Fenugreek, dried leaves

1 1/2 tsp

Kosher salt

1/2 tsp

Turmeric, ground

5 tbsp

Vegetable oil