This eggy frittata gets it’s flavorful flair from the Middle Eastern herbs and spices. Loaded with leafy greens and garnished with pomegranate seeds and yogurt, it’s delicious, simple, and visually impressive.
Ingredients: For the frittata
Ingredients: For the toppings
- Preheat oven to 450°F.
- In a large bowl whisk cilantro, parsley, dill, leeks, garlic, cardamon, coriander, cumin, kosher salt, baking powder and eggs until blended.
- Generously spray a large cast iron skillet with pan release spray. Pour frittata batter into the pan and bake for 12 minutes or until cooked through and light golden brown.
- Let rest for 15 minutes before slicing and serving. Garnish with yogurt or sour cream or pomegranate seeds.
Tip: Frittata is great on it’s own or served with a nice leafy green salad.
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