Baked Frittata With Green Peppers and Yogurt

Iranian frittata recipe from the New York Times

• Ready In: 1 hr 10 mins
• Serves: 6-8
• Yields: 1 frittata

Ingredients

• 2  tablespoons extra virgin olive oil
• 2  green bell peppers, diced
• 2  garlic cloves, pureed in a mortar with a pinch of salt
•  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

Directions

1. 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. 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. 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.