Leek and Herb Frittata

Ingredients

• 1⁄2 cup chopped cilantro, plus more for garnish

• 1⁄2 cup chopped dill

• 1⁄2 cup chopped parsley

• 1⁄2 tsp. ground turmeric

• 12 eggs, lightly beaten

• 1 large russet potato, peeled, grated, and blanched

• 1 large leek, quartered lengthwise, thinly sliced crosswise

• Kosher salt and freshly ground black pepper, to taste

• 6 tbsp. canola oil

• 1⁄4 cup pomegranate seeds

Instructions

1. Stir together cilantro, dill, parsley, turmeric, eggs, potato, leek, and salt and pepper in a bowl. Heat 4 tbsp. oil in a 12″ nonstick skillet over medium-high heat. Pour egg mixture into skillet, cover with lid, and cook until almost set, about 16 minutes. Invert frittata onto a plate, return skillet to heat, and add remaining oil. Slide frittata back into skillet; cook until underside is browned and crisp, about 6 minutes. Garnish with chopped cilantro and pomegranate, and cut into wedges.

We found this recipe HERE.