Prep 10 mins
Cook 1 hr
Iranian frittata recipe from the New York Times
- 2 tablespoons extra virgin olive oil
- 2 green bell peppers, diced
- 2 garlic cloves, pureed in a mortar with a pinch of salt
- 6 large eggs
- 1⁄4 teaspoon fresh ground pepper
- 1 pinch saffron thread, dissolved in 1 tablespoon hot water
- 1 teaspoon all-purpose flour
- 3⁄4 cup yogurt, drained
- 1⁄2 cup chopped fresh chives or 1⁄2 cup finely chopped scallion
- 1. Preheat the oven to 350 degrees. Heat 1 tablespoon of olive oil in a large, heavy skillet and add peppers. Cook until tender, about eight minutes. Add garlic and salt to taste, and cook, stirring until the garlic is fragrant, 30 seconds to a minute. Remove from heat.
- 2. Place the remaining oil in a 2-quart casserole or a 9-inch cast iron skillet, brush the sides of the pan with the oil and place it in the oven. Beat the eggs in a large bowl and season with salt. Add pepper, saffron water, flour and yogurt, and whisk together. Stir in the peppers and scallions.
- 3. Remove the baking dish from the oven, brush the sides with the hot oil and pour in the egg mixture, scraping every last bit into the pan with a spatula. Bake 30 minutes until puffed and lightly colored on the top. Remove from heat, and allow to settle for 10 minutes before serving.