Recipe courtesy of Naomi Duguid, from Taste of PersiaPersian Greens Frittata
1 – 1-1/2 cups finely chopped leeks
1 – 1-1/2 packed cups finely chopped spinach
1/2 to 1 packed cup finely chopped lettuce
1/2 to 1 cup finely chopped scallions
1/2 cup chopped fresh flat-leaf parsley
1/2 cup chopped fresh coriander leaves and fine stems
1/4 cup finely chopped fresh dill
Scant 1 tablespoon all-purpose flour or 2 tablespoons rice flour
2 tablespoons water
8 large or extra-large eggs or 10 medium eggs, preferably farm-fresh
About 2 tablespoons plain full-fat yogurt
1 teaspoon sea salt
Generous grinding of black pepper
About 1 tablespoon sunflower or extra-virgin olive oil
1/2 to 3/4 cup coarsely chopped walnuts
Place a rack in the upper third of the oven and preheat the oven to 325° F.
Place all the chopped greens and herbs in a bowl and mix together. Set aside.
Stir together the flour and water in a small bowl to make a paste; set aside.
Break the eggs into another bowl and whisk. Add the yogurt, flour and water paste, and the salt and pepper and stir.
Heat a 10 inch cast-iron or other heavy ovenproof skillet over medium heat. Add the oil and tilt to coat the bottom of the pan. Remove from the heat.
Pour the egg mixture over the greens and stir, then pour the mixture into the hot pan. Sprinkle on the walnuts and bake 45 minutes, or until the frittata is cooked through and set. Let stand for an hour or more to cool to room temperature before cutting into wedges and serving.