A delightful Persian-inspired frittata packed with fresh herbs and a touch of saffron.
Crack the eggs into a mixing bowl and whisk until well combined.
Whisking the eggs thoroughly ensures a uniform texture in the frittata.
Finely chop the onion, scallions, spinach, parsley, cilantro, and dill.
Use a sharp knife to make chopping easier and quicker.
Add the chopped herbs and vegetables to the eggs, then mix in the saffron, salt, and pepper.
Mix gently to avoid breaking the herbs too much, preserving their texture.
Heat the olive oil in a large skillet over medium heat.
Ensure the oil is hot before adding the mixture to prevent sticking.
Pour the egg mixture into the skillet and spread it evenly. Cook until the bottom is set and golden.
Cook on medium heat to avoid burning the bottom.
Carefully flip the frittata and cook the other side until golden and cooked through.
Use a large spatula or invert onto a plate to flip easily.
Slice and serve the frittata warm, garnished with additional fresh herbs if desired.
Pair with a side of yogurt or flatbread for a complete meal.
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