Herb Frittata with Walnuts and Rose Petals

CATEGORY
Brunch
CUISINE
Persian

Herb Frittata with Walnuts and Rose Petals Recipe

Slicing into this fragrant frittata reveals an emerald-green interior with a bready texture and a warm, nutty flavor. This springtime dish, full of green herbs that signify new beginnings, is part of the traditional meal at Norooz, the Persian New Year that falls on the spring equinox. It's important that the herbs are thoroughly dry, as water will make the texture of the frittata spongy. It can be made the day before serving and will last for a few days.
PREP
5 min
COOK
15 min
TOTAL
20 min
YIELD
6 Servings
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Ingredients

  • 3 tablespoons grapeseed oil
  • 1/2 cup finely ground walnuts
  • 2 teaspoons crushed dried rose petals or dried rosebuds pulled apart and stems removed
  • 2 cloves garlic, minced
  • About 2 cups loosely packed fresh flat-leaf parsley, finely chopped
  • About 2 cups loosely packed fresh cilantro, finely chopped
  • 1 bunch scallions, green and white parts, finely chopped
  • Sea Salt and freshly ground black pepper
  • 7 eggs, whisked

Instructions

  1. 1. Preheat the oven to 350F
  2. 2. Heat an 8-10 inch ovenproof skillet over medium heat. Add the oil, followed by the walnuts, rose petals/rosebuds, and garlic and cook for a few minutes until the ingredients start to release their fragrance. Add the herbs and scallions and cook for about 2 minutes, until wilted.
  3. 3. Turn off the heat and season with salt and pepper. Let the pan cool for a few minutes, then gently stir in the eggs.
  4. 4. Transfer the skillet to the oven and bake for 15 minutes, until the center of the frittata springs back when lightly pressed. To unmold, loosen the edge with a butter knife and invert onto a serving platter. Serve hot or cold.

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