Fresh Cut Herb Frittata with Mint Yogurt Drizzle

Fresh Cut Herb Frittata with Mint Yogurt Drizzle


(1 vote) 5 1

This is my adaptation of my husband's favorite Persian dish: KuKu Sabzi. I love to make this for breakfast or brunch (even for dinner). This pairs well with warm pieces of lavash bread. I love to grow my own herbs in the summer and this is my favorite way to use them.

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Woodinville, WA


  • 6 eggs
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1 tsp. baking powder
  • 1 C. finely chopped green onions
  • 1 C. finely chopped fresh parsley
  • 1/4 C. finely chopped basil
  • 1/4 C. chopped fresh dill
  • 1/4 C. chopped fresh chives
  • 2 Tbs. olive oil
  • 1 C. plain yogurt
  • 1 Tbs. chopped fresh mint
  • salt and pepper to taste

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In a large mixing bowl, lightly beat eggs, salt, pepper, and baking powder. Add in the green onions, parsley, basil, dill, and chives, mix well.

Add the olive oil to a large non-stick skillet set over medium-low heat. Pour in egg mixture and cover with lid. Cook for 8-10 minutes. Cut omelet into wedges and flip each wedge over in pan. Cover and cook an additional 5-6 minutes or until egg is cooked. To serve: Drizzle desired amount of mint yogurt over each wedge.

To make the Mint Yogurt Drizzle, combine the plain yogurt, fresh mint, and salt and pepper to taste in a small bowl, mix well. 

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