Persian frittata with fresh herbs

Perhaps the easiest meal to make with eggs and a good range of other superfoods is the frittata. You can use just about any vegetable, pre-cooked, to make a frittata. All herbs are medicinal, but are not included in this book because there are just too many of them. However here is a recipe with a few of them, used as vegetables. The coriander and parsley make this a good detox dish.

5 eggs (you can use more)
½ - 1 cup fresh parsley, packed
½ - 1 cup fresh coriander (cilantro), packed
½ - 1 cup dill, packed
½ - 1 cup chives, chopped
⅓ cup walnuts, crushed
2 tbs barberries, washed and drained, or if you cannot get them, substitute tart fruit such as cranberries
1 tsp baking powder
oil
salt and pepper

1. Remove stems from all herbs and chop roughly.
2. Toast walnuts in frypan for a few minutes.
3. Place eggs in a bowl. Add baking powder, salt and pepper. Mix well.
4. Add herbs, walnuts and barberries to the eggs. Mix well.
5. Heat a little oil in the frypan and add the egg and herbs mixture.
6. Cover and cook for about 10 minutes on medium-low until the egg is just set.
7. Cut the frittata into four pieces and carefully flip each piece. Cover and cook for another 10 minutes or until frittata is cooked through. Cook as slowly as you can so that the herbs cook a little.

Source for recipe: http://mypersiankitchen.com/